Muhammara (Red Pepper Walnut Dip)

• 3 large roasted red peppers (from jar or freshly roasted)
• 100g walnuts, toasted
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 tsp Aleppo pepper or mild chili flakes
• 1 tsp cumin
• 2 tbsp olive oil
• 1 slice stale bread, torn
• Salt
• Pita bread and crudités to serve

Instructions

1. 1

   Toast walnuts in a dry pan until fragrant. Cool.

2. 2

   Blend roasted peppers, walnuts, bread, pomegranate molasses, lemon juice, Aleppo pepper, and cumin.

3. 3

   With blender running, drizzle in olive oil.

4. 4

   Season with salt. Taste — it should be smoky, slightly sweet, and nutty.

5. 5

   Transfer to a bowl. Drizzle with olive oil and sprinkle with Aleppo pepper.

6. 6

   Serve with warm pita bread.

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