Muhammara

Method

Toast the walnuts in a dry frying pan for 3-4 minutes until fragrant, then set aside. Pulse the toasted walnuts with breadcrumbs, garlic, cumin, and chilli flakes in a food processor until finely ground. Add the roasted red peppers, pomegranate molasses, and olive oil, then blend until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste, adjusting the pomegranate molasses for tartness if desired. Transfer to a serving bowl and create a shallow well on top, then drizzle with additional olive oil and garnish with pomegranate seeds or a pinch of paprika.