About this recipe:This popular dip originated in Aleppo, Syria, and is now a Levantine staple. Loaded with flavour thanks to roasted red pepper, walnuts, Aleppo pepper, pomegranate molasses and sumac. Serve as part of a meze platter, with flatbread, or in wraps and sandwiches.
2 red peppers, seeded and quartered
3 slices wholemeal bread, crusts removed
90g toasted walnuts, chopped
2 tablespoons lemon juice
2 tablespoons Aleppo pepper
2 teaspoons pomegranate molasses
1 clove garlic, minced
1 teaspoon cumin seeds, coarsely ground
salt to taste
120ml olive oil
1 pinch sumac
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Method Prep:20min › Cook:5min › Extra time:15min › Ready in:40min
Preheat grill. Line a baking tray with aluminium foil.
Place the red peppers with cut sides down onto the prepared baking tray; roast under the preheated grill until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
Toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
Transfer peppers to a bowl and tightly seal with cling film. Set aside for 15 minutes; remove and peel, discarding the skins. Mash the peeled peppers with a fork.
Combine mashed peppers, breadcrumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. Slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. Sprinkle sumac over the mixture to serve.