This delicious dip is perfect for any occasion. Serve with crisps, pakoras, or fallafel.
Ingredients
4 red peppers
olive oil
2 handfuls of walnuts
1 red onion, finely chopped
4 garlic cloves, roughly chopped
4 red chillies, roughly chopped
2 tsp aleppo pepper/paprika
1 tsp salt
1 tsp ground black pepper
2 tbsp pomegranate molasses
2 tbsp lemon juice
1 handful of flat leaf parsley
Method
– Preheat the oven to 220°C or 200°C with a fan.
– Wash the peppers and coat them in oil. Place them on a baking tray and put them in the oven for around 1 hour.
– Once they are cooked, place them in a bowl, cover and let them sit for 20 minutes.
– Meanwhile, place the walnuts on a lined baking tray and roast in the oven for 6-8 minutes.
– When the peppers are cooled, peel the skin off, remove the seeds and roughly chop the peppers.
– Heat 2-3 tbsp of oil in a pan, add the onions, and cook for 10 minutes until golden.
– Add the garlic and chillies, and cook for 4 more minutes.
– Add the contents of the pan, most of the walnuts, and peppers to a blender.
– Then add the salt, aleppo pepper, black pepper, pomegranate molasses, lemon juice, parsley, and drizzle of olive oil. Blitz roughly, so that it isn’t too smooth.
Serve in a bowl with a further drizzle of olive oil and the remainder of the walnuts.