This is a delicious dip, chutney or a side dish from Ripe Figs by Yasmin Khan. Perfect for snacks with some bread, crisps or other snacks. Hope you will try this and enjoy it with your family and friends.
Ingredients
3 red peppers, chopped in half and deseeded
olive oil
100g walnuts
1 garlic clove, smashed and chopped
3 tbsp pomegranate molasses
2 tbsp lemon juice
½ tsp paprika
1 tsp Aleppo pepper
grind of black pepper
sprinkle of salt
1/2 pomegranate
fresh parsley, chopped
Method
– Place the peppers on a baking tray and drizzle with oil.
– Place in a hot, preheated oven for about 30 minutes until they are charred.
– Transfer to a bowl, cover and leave to cool for half an hour. Peel off the skins.
– Blitz all except a handful of walnuts.
– Chop the pepper and place all except a small handful in with the walnuts and blitz again.
– Empty the mix into a bowl.
– Add garlic clove and molasses.
– Add lemon juice, paprika, Aleppo pepper and salt & pepper and mix together.
– Finely chop leftover peppers and walnuts and add nearly all to the dip to give it texture.
– Bash some seeds from the pomegranate into a separate bowl.
– Plate the mix and sprinkle with some walnuts, parsley and pomegranate seeds.
-Serve with some five minute flatbreads, coriander & lemon hummus, yoghurt with cumin, olive oil and lemon juice.