Muhammara

Ingredients

• 100 g red bell pepper

• 20 ml extra virgin olive oil

• 15 g walnuts, shelled, toasted

• 5 g Turkish chilli paste

• 1 clove garlic

• 15 g breadcrumbs

• 10 ml pomegranate molasses

• 5 g Aleppo pepper

• 3 g sumac

• salt

• sugar

• cayenne pepper

Method

Chargrill the red bell peppers.

Remove from the oven and place the peppers in a bowl. Peel the peppers, remove the skin, seeds and slice into small strips. In a food processor, combine the roasted red pepper strips with extra virgin olive oil, walnuts, Turkish chilli paste, breadcrumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste. Top the dip with a drizzle of extra virgin olive oil and walnuts.