This flavoursome roasted red pepper dip originally from the Levant is enjoyed across the Middle East and is naturally vegan and a wonderful alternative to the usual hummus. It’s great as part of a mezze feast or addition to a BBQ or even as a starter with some warmed pitta or fatbreads. Everyone is always amazed by the flavour and I am publishing the recipe because I am tired of emailing it to people!
Ingredients- serves 4-6
3 Tbsp pomegranate molasses – see note at end on how to make this great ingredient or buy from you nearest deli (Olive branch Deli have)
3 large red bell peppers (skin on)
4 Tbsp stale bread finely chopped or breadcrumbs (vegan + gluten-free
1/2 tsp ground cumin
1/2 tsp chilli flakes or tsp hot chilli sauce
Salt to taste
1 clove garlic crushed
1/2 cup raw walnuts
2 Tbsp lemon juice
Fresh mint to garnish (optional but does improve flavour)
Pomegranate seeds to garnish (optional but lovely)
Heat oven to 200C and place the whole peppers on a baking tray. Roast for 40 mins until they are blackened on the outside. Cover and leave to cool and steam so that the skins peel away easily.
Once cooled enough to handle, peel, de stem and remove the seeds.
In a food processor add the peppers along with all the other ingredients and pulse until you get the desired texture – I like a little texture but not too much.
Add salt and more chilli sauce/pepper/lemon accordning to your taste
I like to serve it with warm pitta pockets or fresh flatbreads or pitta roasted with za’tar and olive oil. It works well with vegetable crudités too. Best served at room temp.
Pom Molasses: heat 1 litre fresh or carton pomegranate juice in a saucepan with 50ml lemon juice and 100g sugar over medium heat until it reaches a low boil. Then reduce heat to a steady simmer and cook until reduced by 2/3 and looks syrupy – about 30mins. Set aside to cool and keep in a jar in the fridge for up to 4 months.