Muhammara – pepper and walnut dip

Ingredients

• 3 large red peppers
• 100 g walnuts
• 40 g breadcrumbs
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 1 small garlic clove
• 1 tsp Aleppo chilli (pul biber)
• ½ tsp ground cumin
• ½ tsp salt
• flatbread to serve

Method

1. 1Halve peppers and remove seeds. Roast skin-side up at 230 °C for 20–25 minutes until the skins are dark.
2. 2Place in a covered bowl for 10 minutes, peel and drain excess liquid.
3. 3Toast walnuts in a dry pan for 3–4 minutes and cool.
4. 4Briefly process peppers, walnuts, breadcrumbs, molasses, lemon, oil, garlic and spices into a coarse dip.
5. 5Season and serve with flatbread. Drizzle with a little of the measured oil when serving if desired.