Ingredients
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3 red peppers
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50g walnuts, plus extra to garnish
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50g breadcrumbs*
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½ tbsp lemon juice
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1 ½ tbsp pomegranate molasses**
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1½ tsp ground cumin
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1 garlic clove, peeled and crushed
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2 tbsp Irish extra virgin rapeseed oil, plus extra to serve
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½ tbsp sea salt
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Mint or pomegranate arils to garnish (optional)
Red pepper and walnut dip
This recipe is based on a Syrian dish called muhammara. The original dish calls for Aleppo chillis but I like to omit these so heat-opposed guests can enjoy it. Feel free to add a teaspoon of chilli flakes to spice it up.
Method
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Heat the oven to 200 degrees and roast whole peppers on a tray for 35 minutes or until skin is blackened. Remove from oven, turn down the heat to 180 degrees and roast 50g of walnuts in an oven-proof dish for 10 mins until lightly toasted.
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Place peppers into a box or saucepan with lid to cool a little. When cool enough to touch, peel and discard seeds and stalks.
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Place peppers and remaining ingredients (bar the mint) in a food processor and pulse until ingredients just come together. Don’t over process; it should be chunky rather than a paste.
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To serve: Spoon into a bowl, drizzle with oil, throw on a few broken walnuts and some mint leaves.
