Muhammara (Syrian Roasted Red Pepper and Walnut Dip)

Ingredients

For 6 portions

• 🫑 800g red bell pepper
• 🌰 120g walnuts
• 🍞 50g dried breadcrumbs
• 🧄 6g garlic
• 🥫 15g tomato paste
• 🍯 30ml pomegranate molasses
• 🍋 15ml fresh lemon juice
• 🌿 3g cumin powder
• 🌿 3g chilli flakes
• 🏺 45ml olive oil
• 🧂 4g salt

Method

1. Heat the oven to 230°C (210°C fan). Put the whole peppers on a lined baking tray and roast for 30–35 minutes, turning once, until the skins are blistered and blackened in places.
2. Meanwhile, spread the walnuts on another tray and toast on a lower shelf for 6–8 minutes until fragrant. Keep back a small handful for the top.
3. Put the peppers in a bowl, cover with a plate and leave for 10 minutes. Peel off the skins and remove the stems and seeds, then drain the flesh in a sieve for a few minutes so the dip isn't watery.
4. Put the walnuts, breadcrumbs, chopped garlic, cumin, chilli flakes and salt in a food processor and pulse until coarsely ground.
5. Add the peppers, tomato paste, pomegranate molasses, lemon juice and most of the olive oil. Pulse until thick and spreadable but still a little textured.
6. Taste and add more salt, lemon or molasses until it is smoky, sweet and sharp. If it seems thin, stir in a few more breadcrumbs.
7. Spoon into a shallow bowl, chop the reserved walnuts and scatter over the top, then finish with the remaining olive oil. Serve at room temperature with warm flatbread. It keeps in the fridge for up to 5 days.