Muhammara - the 'must make' red pepper dip
Author: 
 
Ingredients
  • 3 Red peppers
  • 100g Walnuts
  • 1 Tbsp Pomegranate molasses
  • 1 Tbsp Olive oil
  • 1 Garlic clove, peeled
  • ½ Tbsp Chilli flakes
  • 1 Tsp Cumin
  • ¼ Tsp salt
Method
  1. Cut the peppers in to wide strips, discarding the stem and seeds. Lay them on a baking sheet, skin side up and grill on a medium heat until the strips are flexible and the skins are starting to char a little.
  2. Add all the ingredients to a blender and pulse until you reach a near smooth consistency.
  3. Taste the dip and check the spice level. Add more chilli flakes if needed.
  4. Transfer to a bowl and serve with a drizzle of oil over the top.
Notes
When I develop these recipes, I have to keep in mind that my idea of a nice spice level might be too hot for some readers. For that reason, the amount of chilli flakes I specify in this recipe is for a reasonably mild dip. Make sure you taste it and adjust the spice level to your preference.

If you can't find pomegranate molasses, you can make a substitute by reducing pomegranate juice over a low heat until thick.

Store for up to three days in the fridge, serve at room temperature.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/05/muhammara-the-must-make-red-pepper-dip.html