Muhammara. Really good and nutty.

Creamy, rich, and smoky.

You can use it for dipping, spread it on sandwiches and burgers or make up your own genius combination and share with us in the comments.

Ingredients

• 4 large red peppers
• 2 slices wholemeal bread (crusts removed)
• 175 g toasted walnuts
• 2 garlic (minced)
• 3 tbs pomegranate molasses (you can use regular honey)
• juice of one lemon
• 1 tsp sugar
• 1 tsp salt
• 1 tsp cumin
• 125 ml olive oil
• parsley (finely chopped) to garnish

Method

1. To roast and peel peppers: put them on a baking sheet and roast them in the hottest oven for around 30 min – or until they are soft and their skin begin to blíster and blacken. To loosen the skin – put them in a pan with tight-fitting lid or brown paper bag and twist it closed. Leave for around 10 minutes. When the peppers are cool enough, peel them and remove the sedes. Keep the juices and use it for dressing or soups / stews.
2. Put all the ingredients except parsley in a food processor and blend to a thick creamy paste. Serve sprinkled with the parsley.

Enjoy!