Muhammara

This dip can be made in a food processor, but will lose its lovely texture. Rather use a pestle and mortar.

Ingredients

3 red peppers
50g fresh breadcrumbs
1/2 tablespoon lemon juice
1 tablespoon pomegranate molasses
1 1/2 teaspoon ground cumin
1 tablespoon dried aleppo chilli flakes
1 small garlic glove, peeled and crushed
50g walnuts, finely chopped by hand
2 tablespoons olive oil, plus extra to finish
salt

Method

Meat the oven to 200C. Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin blackened. Put the peppers in a bowl, cover with clingfilm and, once cool enough to handle, peel and discard the skin and seeds.

Pat the peppers dry and place in a mortar. Add the breadcrumbs, lemon juice, molasses, cumin, chilli and garlic. Work this with a pestle until well combined, but not so much that the peppers no longer have a noticeable texture.

Stir through the walnuts, a quarter-teaspoon of salt and the olive oil. Add more pomegranate molasses and salt to taste – you want the flavours to be pretty intense.

Spoon the dip into a shallow bowl using the back of a spoon to give it a wavy texture, and drizzle with a little olive oil.

Serve at room temperature.

Keeps well in the fridge, but don’t serve it cold.

Can also sprinkle over some: