Muhammara

Ingredients:

3 red peppers

1 small garlic clove

50g fresh gluten free breadcrumbs

1/2 tsp lemon juice

1 tbsp pomegranate molasses

1.5 tsp ground cumin

1 tbsp dired chill flakes

50g walnuts

2 tbsp olive oil

Method:

1. Heat the oven to 200C (180C Fan).  Put the peppers on a tray and roast whole for 30 to 35 mins, turning occasionally until they are cooked and the skin is blackened.  Transfer into a bowl, cover with cling film and, once cool enough to handle, peel and discard the skin, stalks and seeds.

2. Pat the peppers dry; peel and crush the garlic and, using a pestle and mortar, pound with breadcrumbs, lemon juice, molasses, cumin and chilli until well combined but still chunky.

3. Finely chop the walnuts and stir through the dip, along with a pinch of salt and the olive oil.  Add more 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 surface, then drizzle with a little extra oil.  Serve at room temperature.