Red Pepper and Walnut Dip
This is my version of Syrian Muhamarra, which I have been making for many years. I add chili peppers to it for a bit of a kick and replace the bread crumbs with almonds when I have gluten-free guests.
Ingredients
20 toasted walnuts
3 red peppers
1 chili pepper
1 tablespoon of pomegranate molasses
12 almonds, chopped
1 clove of garlic, minced to a paste with salt.
Method
Roast the peppers and chili until their skins are charred black. Transfer to a bowl, cover with cling film and leave to rest for 10 minutes. The skins should come off quite easily.
Place the peppers and chill in a food processor with the walnuts, garlic, breadcrumbs and pomegranate molasses. Blend to a paste and season with salt to taste.
Serve at room temperature but this also will keep well in the fridge for three or four days.