This amazing and vibrant Syrian dip is a cornucopia of flavours and textures. A melding of red pepper, walnut and finished with a pomegranate molasses. It's a sweet, sour, savoury and incredibly creamy dip. Perfect with breads, vegetables or chips.
Place the red peppers and chilli in a small roasting tin. Place the walnuts in a separate tin. Put both trays in oven to roast.
1. Roast the walnuts for 5 minutes then remove to cool completely.2. Roast the chillies for 10 minutes then remove stalks and leave to cool (you can remove the seeds too if you want to reduce the spice).3. Roast the bell peppers for 30 mins until soft and lightly charred. Remove and cover in plastic for 5 minutes to allow sweating (this helps the skins slide off easily). Remove and discard the skins and seeds, then roughly chop.
Place the peppers, chilli, walnuts and all the other ingredients into a food processor. Season with a little salt and pepper then pulse blend into a semi-smooth consistency. You can also do this with a stick blender.
Arrange on a serving platter or bowl and drizzle over a little more extra virgin olive oil and pomegranate molasses and a sprinkling of fresh parsley if you like.