Muhammara Red Pepper Walnut Dip

A smoky-sweet Syrian dip of roasted red peppers, toasted walnuts and pomegranate molasses.

• 300 g roasted red peppers, drained
• 100 g walnuts
• 50 g plain breadcrumbs
• 2 tbsp pomegranate molasses
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• 1 tsp ground cumin
• 1 tsp Aleppo pepper flakes
• 1/2 tsp salt

Method

1. Toast walnuts in a dry pan over medium heat 4-5 minutes until fragrant; cool slightly.
2. Pulse walnuts in a food processor until coarsely ground.
3. Add roasted peppers, breadcrumbs, pomegranate molasses, 2 tbsp olive oil, lemon juice, garlic, cumin, Aleppo pepper and salt. Pulse to a coarse, spoonable paste.
4. Taste and adjust salt, lemon or molasses. Chill 30 minutes if time allows.
5. Spread in a shallow bowl, drizzle with remaining olive oil and serve with flatbread or vegetables.