Roasted Pepper and Walnut dip

Ingredients:

• 4 red peppers
• 2/3 cups breadcrumbs
• 1 cup walnuts
• 6 cloves garlic
• 1/2 tsp salt
• 2 tsp cumin, 1 tsp Aleppo chilli powder (available in Middle Eastern Shops, you can use ordinary Chili powder to taste.
• Juice from 1 lemon
• 1 tablespoons pomegranate syrup or molasses; you can get it in Turkish or Middle Eastern Shops
• 2 tablespoons olive oil

Method:

1. Grill or broil the pepper until they are black, peel the burnt skin, should come of easily if placed in a polythene bag while still hot. Or else you can buy roasted pepper in olive oil.
2. Place the peppers, breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, cumin and salt in a food processor. Grind until you get a fairly smooth paste, add olive oil and mix.
3. Garnish with parsley, mint or coriander. Serve with warm pitta bread.