Roasted Red Pepper and Walnut Dip with Pomegranate Molasses

What you need

• 3 large red bell peppers
• 60 g (1/2 cup) walnuts
• 30 g (1/4 cup) plain dry breadcrumbs
• 1 clove garlic, peeled
• 1 tbsp tomato paste, or Aleppo pepper paste
• 2 tbsp pomegranate molasses
• 1 tsp Aleppo pepper, plus a pinch to finish; use half as much chili flakes if unavailable
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp lemon juice
• 60 ml (1/4 cup) extra virgin olive oil, plus more to finish
• flatbread, warm, for serving

Method

Restated from the original video

1. 1

   Set a rack about 10 cm (4 in) under the broiler and heat it to high.

2. 2

   Put the peppers on a foil-lined tray. Broil, turning every 6 min or so, until blistered and blackened on all sides, 20-25 min.

3. 3

   Move the hot peppers to a bowl and cover tightly. Leave them to steam for 10-15 min.

4. 4

   While the peppers steam, heat the oven to 180 °C (350 °F). Spread the walnuts on a tray and toast until fragrant, 6-8 min. Cool them for a few minutes.

5. 5

   Peel the peppers and discard the skins, stems and seeds. Tear the flesh into strips and pat it dry with a towel.

6. 6

   Pulse the walnuts, breadcrumbs and garlic in a food processor into coarse crumbs.

7. 7

   Add the peppers, tomato paste, pomegranate molasses, Aleppo pepper, cumin, salt and lemon juice. Pulse a few times.

8. 8

   With the machine running, pour in the oil in a thin stream. Stop while the dip is thick and still has some texture, not a smooth paste.

9. 9

   Taste and adjust with more salt, lemon juice or molasses. Let it stand for 15 min so the flavors settle.

10. 10

    Spread in a shallow bowl, swirl the top and drizzle with olive oil. Finish with a pinch of Aleppo pepper and serve with warm flatbread.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.