2 red peppers

100g walnuts (toasted)

50g bread crumbs

3 garlic cloves (peeled)

3 tbsp tomato paste

3 tbsp pomegranate molasses

4 tbsp extra virgin olive oil

1 tsp chilli powder or chilli flakes

1 tsp sumac

1 tsp black pepper

½ tsp salt

Tasty, sweet, smoky walnut and red pepper dip.

To make roasted red pepper dip (Muhmmara) preheat the oven to 220’C.

Wash, dry and brush the red peppers with some olive oil and place them in an ovenproof roaster or on a baking tray. Roast them for 30minutes, turning them once or twice until they have charred all over.

Remove from the oven and place the roasted peppers in a bowl. Cover immediately with cling film to trap the steam and to make it easier to peel.

After about 5 minutes peel the peppers, remove the seeds and slice them into small strips.

Now place the peppers with all other ingredients into a food processor and blend into a smooth dip.

Transfer to a serving bowl and drizzle with some extra virgin olive oil and additional walnuts plus some fresh parsley.
Serve at room temperature.