This dip just oozes sunshine in colour and taste. It’s Smokey, sweet and nutty. Roasting the peppers makes such a difference if you’re serving it with your bbq, just chuck the peppers on it to char them off. This is great as a side, alongside veg sticks or chips, meze or simple with a salad or just to spread on some bread. It’s simple to make but really gives you a punch of flavour with the warming flavour from the cumin smokey sp juice peppers and a sweet and sour tang from the pomegranate molasses finishing off with a lovely undertone of heat from the mild red pepper flakes.

Ingredients (serves 4)

• 2 Romano/ sweet pointed pepper
• 3 tbsp extra virgin olive oil, 1 tbsp separated
• 50g walnuts
• 50g breadcrumbs
• 1 unwaxed lime, zest and juice
• 1 tbsp pomegranate molasses
• 2 tsp ground cumin
• 1 tbsp red pepper flakes
• 1 garlic clove, peeled and finely grated
• 2 tbsp of flat leaf parsley, leaves only roughly chopped
• Sea salt

Directions

1. Rub the peppers all over with the 1 tbsp of olive oil. sprinkle over a good pinch of salt. Grill or bbq for 15 minutes. Every 5 minutes turn the peppers so they have blackened and blistered all over. Set aside in a bowl and cover tightly with clingfilm and leave for 10 minutes to cool and make them easy to handle.
2. Meanwhile, in a dry frying pan or the air fryer toast the walnuts for about 3 minutes so you can smell their nutty aroma and they start to release their oils. Finely chop the walnuts and set aside.
3. When the peppers have cooled, remove the blacked skins and discard the core and seeds. Scrape the peeled peppers and any of the juices left on the board into a food processor along with the breadcrumbs, lime zest and juice, pomegranate molasses, cumin, pepper flakes, good pinch of salt, garlic, and remaining 2 tbsp of olive oil. Blitz until smooth. Stir in the chopped walnuts. If you like your dip a bit runnier just add a splash of water and stir it in. Taste and add more salt if required.
4. Transfer the dip to a serving dish, drizzle with olive oil and finish off with the chopped parsley. Enjoy 😊