Roasted Red Pepper and Walnut Dip
Ingredients
- 4 large red peppers
- 70g walnuts
- 1 tbsp tahini
- 1 tsp pomegranate molasses
- 1 lemon
- 1 tsp smoked paprika
- 1 clove of garlic
- Olive oil
- salt and pepper
Preparation
Preheat the oven to 180°C.
Lightly toast the walnuts for 5-7 minutes, making sure they don't burn.
Deseed the peppers and cut into chunks.
Drizzle with olive oil, salt and pepper and roast in the oven for 30 minutes, turning halfway.
Once roasted, add everything to a food processor and blitz until smooth.
Check for seasoning and sprinkle some sumac on top when serving.
