Syrian Roasted Red Pepper Dip

aka Muhammara

2 roasted red peppers (jarred is fine)
75g/2½oz walnuts
75g/2½oz white breadcrumbs
1 tbsp tahini
1 tbsp pomegranate molasses
4 tbsp extra virgin olive oil
fresh mint leaves, to garnish
salt and freshly ground black pepper

  1. Blend the red peppers in a food-processor until smooth and put in a large bowl.

  2. Blend most of the walnuts until you have fine crumbs and add to the pepper purée. Mix in the breadcrumbs and season well.

  3. Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.

  4. Arrange in a serving dish and garnish with fresh mint and the remaining walnuts

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