Red Pepper Paste Dip

(Biber Ezmesi - Antakya - Mediterranean Region)

3 tbsp red pepper paste
2 tbsp pomegranate paste
3-4 tbsp extra virgin olive oil

Vegetables:
2 fresh onions, finely chopped
1 large tomato, peeled, finely chopped
2-3 branch parsley, finely chopped

Whisk the red pepper paste, pomegranate paste and olive oil. Add the tomato, fresh onion and parsley, mix. Place the dip on the flat service plate. Drizzle extra olive oil all over the top. Serve the Red Pepper Paste Dip with the toasted pide slices.