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