Muhammara Dip

Method

1. 1
   • red bell pepper 3
   • walnuts 120 g
   • breadcrumbs 40 g
   • garlic 2

   Process the pepper base — Roughly chop the roasted, peeled red bell peppers and place them in a food processor along with the walnuts, breadcrumbs and garlic.

2. 2
   • pomegranate molasses 2 tbsp
   • ground cumin ½ tsp
   • chilli flakes 1 tsp
   • lemon juice 1 tbsp
   • salt ½ tsp

   Pulse to a coarse paste — Add the pomegranate molasses, cumin, chili flakes, lemon juice and salt. Pulse until you have a coarse, textured paste, scraping down the sides as needed.

3. 3
   • olive oil 3 tbsp
   • lemon juice 1 tbsp
   • salt ½ tsp

   Drizzle in oil to combine — With the processor running, drizzle in the olive oil until the mixture comes together into a thick, spreadable dip. Taste and adjust salt or lemon juice as needed.

4. 4
   • olive oil 3 tbsp

   Serve with warm pita — Transfer to a serving bowl, drizzle with a little extra olive oil and serve with warm pita bread for dipping.