There are many different versions from across Persia and the Levant. This one is from Syria with the use of Aleppo chilli which you can buy online and in some supermarkets. It’s worth seeking it out as it has a lovely sweetness to it and is quite mild.One of the great tips I have learned along the way came from meeting with Tom Aitkens who told me that when using raw garlic or ginger in a recipe, it’s good to blanch it for a few minutes to remove some of the harshness and stop the garlic becoming too overpowering. It’s a tip I use a lot and suggest you do it with this dish if you don’t want all your guests to have “garlic breath”This dip is better made at least a day ahead and will keep for up to 5 days if you cover it with a film of olive oil and keep in the fridge. Don’t serve cold, let it come to room temperature before you serve
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Ingredients
- 200 g red peppers
- 50 g fresh breadcrumbs
- 175 g walnuts
- 2 tsp ground cumin
- 1 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 1 clove garlic blanched in boiling water for 2 minutes
- 1 tbsp Aleppo chilli
- 1 tsp sugar
- 1/2 tsp salt
- 60 ml extra virgin olive oil
Equipment
- Food processor
Instructions
- Put all the ingredients into a food processor and pulse until you have a textured paste. Check your seasoning and add more salt and/or pomegranate molasses if needed. The flavour should be a combination or sweet and sour with some heat. Spoon into a serving dish and drizzle with more oil. Serve with flat bread, pitta or lettuce leaves.
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