Middle Eastern dip with walnuts and roasted red bell peppers that is full of savoury flavour, a bit sweet and a bit spicy with a lovely smoky texture. The red bell peppers are roasted in the oven until charred all over then deseeded with the skin removed and blended together with breadcrumbs, walnuts, ground cumin, spicy Alepplo chilli flakes, a dash of lemon and lots of olive oil. This Syrian Muhammara recipe goes well with crudités, warm pitta bread, pitta chips or even as an accompaniment to a dish with fish or chicken.

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Cook Time45 mins

 2 red bell peppers

 1 cup walnuts

 6 tbsp breadcrumbs

 1 tsp ground cumin

 1 tsp Aleppo pepper

 ½ tsp salt

 1 tbsp pomegranate mollasses

 6 tbsp olive oil

 1 tsp lemon juice

to serve

 freshly ground black pepper

 1 tsp olive oil

 1 tsp fresh parsley, finely chopped

 1 or 2 walnuts, crushed

1

1. Preheat the oven to 200c. Brush the red bell peppers all over with olive oil and place in a baking tray. Roast in the oven for at least 45 minutes or until charred all over and the skins are beginning to peel.

2. Remove the bell peppers from the oven and leave to cool slightly for 10 minutes or so. Peel off the skins, remove the seeds and place in a food processor along with the rest of the ingredients.Blend until a smooth paste forms.

3. Transfer the dip to a serving bowl and top with a tsp of olive oil and garnish with a crack black pepper, crushed walnuts, and some fresh parsley.