Chrystine Brouillet’s Tapenade

Ingredients

• 2 cups (500 ml) coarsely ground mixed nuts (walnuts, pistachios, hazelnuts, almonds, cashews ...)
• 3 tablespoons (45 ml) olive oil
• 3 tablespoons (45 ml) breadcrumbs (optional)
• 1 1/2 tablespoons (22.5 ml) red bell pepper paste (see note)
• 2 tablespoons (30 ml) labneh
• 1 tablespoon (15 ml) pomegranate syrup
• Grated zest of 1 lemon
• 1 teaspoon (5 ml) ground cumin, or to taste
• Espelette pepper, to taste
• Salt and pepper