Place walnuts in food processor and crush. Add the breadcrumbs and ½ cup of iced water to make a paste. Set aside for 20 minutes. In a separate bowl, mix the chili paste, tomato paste, pomegranate molasses, orange blossom, olive oil and cumin. Add to the walnut paste and blend to form a soft mixture. Garnish with almond slices and serve cold. All Recipes are courtesy of Ghassan Farra, Owner of Gustronomy. Ghassan will be joining us again in November as we galavante to Dubai.