This roasted pepper dip is extremely moreish!! It originates from Syria but is found all over the Middle East. I came across it when looking for Levantine dishes to experiment with, I’d made it before but forgot all about it.
You can eat it as a dip like houmous or to add depth to a tomato pasta sauce, I used the leftovers in Quinoa stuffed mushrooms the other night.
If using fresh peppers I’d use 3 large, roasted and skinned (roast until soft then put in a freezer bag and seal, leave until cool then peel the skins off) however I’d had a jar of roasted peppers in the cupboard for a while which took the hassle out of that bit! Also my local shop had run out of Pomegranate Mollasses so I substituted with a half and half mix of honey and lemon juice.
9 roasted red peppers (from jar, or use fresh, see above)
50g fresh breadcrumbs
1/2 tbsp lemon juice
1 tbsp pomegranate mollasses
1.5 tsp cumin seeds
1 tsp chilli flakes
1 small clove garlic, crushed
50g walnuts, roughly chopped
2 tbsp olive oil
Basically put everything in a food processor and blitz until almost smooth, but a few bits of crunchy walnut in there is nice.