2 cups roasted walnut pieces
2/3 cup bread crumbs
2 tablespoon olive oil
2 tablespoon pomegranate molasses or lemon juice
2 teaspoon sugar
1 teaspoon cumin
2 tablespoon paprika
1 tablespoon aleppo pepper or 1 teaspoon cayenne
1 teaspoon salt
Water as needed

 

Pulse walnuts in a food processor until they are a coarse meal texture.

Add all other ingredients and pulse until well mixed and pasty.

Add water (or raisin water) to achieve desired consistency, thick and chunky or smooth and creamy.

Eat by dipping with cut raw vegetables, meze style.