Muhammara

Quick Summary: Muhammara is a rich and flavorful Middle Eastern dip made from roasted red peppers, walnuts, and pomegranate molasses.

Source: Ottolenghi

>> servings: 2
Heat the #oven{} to 200C. Put the @red peppers{3} on a #tray{} and roast for ~{30-35%minutes}, turning occasionally, until they are cooked and the skin is blackened.
 
Put the peppers in a #bowl{}, cover with #cling-film{} and, once cool enough to handle, peel and discard the skin and seeds.
 
Pat the peppers dry, and place in a #mortar{}. Add the @fresh breadcrumbs{50%g}, @lemon juice{½%tbsp}, @POMEGRANATE MOLASSES{1%tbsp}, @ground cumin{1½%tsp}, @ALEPPO CHILLI FLAKES{1%tbsp} and crushed @garlic clove{1%small}. Work this with a #pestle{} until well combined, but not so much that the peppers no longer have a noticeable texture.
 
Stir through the finely chopped @walnuts{50%g}, @Salt{¼%tsp} and the @olive oil{2%tbsp}. Add more pomegranate molasses and salt to taste – you want the flavours to be pretty intense.
 
Spoon the dip into a shallow #bowl{}, using the back of a #spoon{} to give it a wavy texture, and drizzle with a little extra @olive oil{}. Serve at room temperature.