• 1T Pomegranate syrup, *see below on how to make your own
  • ¼ cup olive oil
  • cup walnut halves
  • cup fresh bread crumbs
  • 2 small sweet red peppers, roasted
  • 1 clove garlic clove
  • 2 teaspoons tomato paste
  • 2 tablespoons fresh lemon juice
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon sea salt


To make pomegranate syrup: Take 8 oz of POM pomegranate juice and simmer over a very low heat in a heavy saucepan until it reduces to a few Tablespoons. This is MUCH cheaper than buying pomegranate syrup!

Use toasted bread crumbs.

You can "toast" your walnuts in a dry skillet until they become fragrant.

You can use fresh or jarred roasted peppers. I used ones from a jar because that's what I had in the house. If you choose to use fresh peppers, place ontop of a gas burner, or under the broiler, turning frequently until you have charred patches all around. Remove from heat, cool, peel, core and deseed.

Place all the ingredients in a food processor and process until very well blended.

The flavors will continue to merge of the next few hours, so it just gets better and better.


Delicious in lavosh roll ups mixed with vegan cream cheese, Tofurkey slices, sprouts and tomatoes. 2 pts per serving.

Pomegranate, peppers, red, syrup, walnuts
Pomegranate syrup walnuts red peppers


The Fiber for Life Cookbook Publisher: The Book Publishing Company © 2002 by Bryanna Clark Grogan ISBN: 1570671346


16 servings