Muhamarra

• total time: 25 minutes

Ingredients

Muhamarra - Syrian Red Pepper Dip

4 large red capsicums

2 cloves garlic

1/2 cup breadcrumbs

1 cup walnuts

1/4 cup pomegranate molasses

2 tablespoons tahini (optional)

1/2 teaspoon cumin

1 teaspoon Aleppo chilli flakes - can sub for regular chilli flakes if it’s not available

Salt to taste

Directions

Preheat oven to 200c.

Slice the capsicums in half & remove the stem/seeds. Place skin side up in a lined baking tray & drizzle with olive oil, roast for approx 20-30 minutes or until charred.

Pop the capsicum into a bowl & cover with cling wrap, this will help the steam soften the skin.

Once cool enough to handle peel the skin & add the flesh to a food processor along with the breadcrumbs, walnuts, pomegranate molasses & garlic. Whiz into a chunky paste, season with salt & add the Aleppo pepper.

Spread onto a plate, drizzle with more pomegranate molasses & garnish with walnuts. Serve with fresh pita.