This Muhammara is made with roasted red peppers, walnuts and homemade breadcrumbs for a delicious tangy dip that you can enjoy with anything!

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Preheat the oven to 450 degrees F, Place the peppers on the baking sheet and cook in the oven for 20 minutes, flipping halfway through until the peppers get slightly blackened on each side.
Remove the peppers from the oven and transfer to a bowl, covering with a plate or cling wrap and let steam for 5 minutes.
Using your hands, peel and remove the skins from the peppers. Discard the skins. The cut the peppers removing the stem and the seeds.
Add the peppers, breadcrumbs, walnuts, pomegranate molasses, garlic, lemon, olive oil, Aleppo chilli flakes, salt and pepper to a food processor and pulse until your desired texture. (You can make it chunker, or smoother.)
Taste and adjust seasoning if needed.
Place in the fridge to chill before serving.

To make fresh breadcrumbs, just place some bread in a food processor and pulse until you have crumbs. That’s it! Use gluten-free bread if needed.

When roasting the peppers, let them char. You want the skin to start to blacken! This is what builds that great roasted flavour.

Don’t skip out on peeling the skin on the peppers. (This step is important!) The skin doesn’t puree well in the dip.

Slightly stale bread works best to make fresh breadcrumbs.

Pomegranate molasses is sweet with a slightly tart taste. If you can’t find it you can use a touch of honey, or honey with balsamic.