Muhammara

A little bit sweet, savoury, a bit sour, nutty and happily russet red. Such a delicious taste and texture combination. Dip all the pittas in it!

• 3 red peppers
• 50g fresh breadcrumbs
• ½ tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1 tsp ground cumin
• ½ tsp chilli flakes
• 1 garlic clove, minced
• 50g walnuts, lightly toasted and finely chopped
• 5 tbsp extra virgin olive oil
• Salt

You can use a food processor or pestle and mortar to make this dip, but I quite love the chunkier texture if you chop it by hand.

1. Pre-heat the oven to 180C fan (200C)
2. Put the peppers on a tray and roast for 30-35 mins, turning occasionally, until they are cooked and the skin is blackened
3. Put the quite-floppy peppers in a bowl, cover with a plate and leave for 15 mins
4. Once they’re cool enough to handle, peel and discard the skin and seeds
5. Chop very finely and scrape into a bowl
6. Add the rest of the ingredients and a large pinch of salt and stir well
7. Check the seasoning and serve at room temperature, sprinkled with some chopped chives for a beautiful green contrast to the rusty red