Put the pomegranate juice, into a small saucepan
and bring to a boil. Reduce the heat to medium and simmer
, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.
Toast the walnuts
in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
Put the walnuts and bread crumbs
into a food processor
and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses
, lemon juice, red peppers, cayenne pepper and cumin
and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil
Serve with pita