Roasted Red Pepper & Pomegranate Dip


3/4 cup of pomegranate juice
1/2 cup of walnuts, toasted
2 red peppers, roasted and diced
3 tablespoons unseasoned bread crumbs
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
fresh mint sprigs, for garnish
salt to taste



1. Add walnuts and bread crumbs into food processor until finely ground.
2. Add the leftover ingredients and process until smooth.

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