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Title: Hot Karachi Pea Dip

1 1/2 C frozen peas, thawed
1/2 C pistachios
5 T water
1 T lemon juice
3/4 t salt
3/4 t curry powder
1/4 t cayenne
1 T pomegranate syrup

Combine the peas, pistachios, water, lemon juice, salt, curry powder, and cayenne in the food processor and process until creamy.

Transfer to a one quart saucepan and gently heat, stirring frequently, until thoroughly warmed but not boiling. Spoon into an attractive serving bowl and lightly drizzle the top with the pomegranate syrup.

From Nut Gourmet
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