Chargrilled Sweet Pepper and Walnut Dip
Ingredients
- - 500 g roasted sweet pointed peppers
- - 75 g walnut halves, roughly chopped
- - 55 g fine breadcrumbs
- - 2 tablespoons pomegranate molasses
- - ½ teaspoon ground cumin
- - ½ teaspoon paprika
- - ¼ teaspoon cayenne pepper
- - 1 teaspoon aleppo pepper flakes (optional)
- - 2 tablespoons olive oil, plus extra to drizzle
- - finely chopped mint leaves, to sprinkle
- - sea salt
- - warm arabic bread, to serve
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