This red pepper dip is a spicy, smoky Syrian recipe, also known as muhammara, which is made from toasted walnuts, roasted red peppers, pomegranate molasses and breadcrumbs.
Spread the walnuts on a sturdy baking tray and toast for 8 minutes.
Tip onto a plate to cool.
Roast the peppers
Turn the oven up to 220C (200C fan / 430F).
Wipe the baking tray, then rub the peppers all over with 1 tbsp olive oil and place on the baking sheet in the oven.
Roast for 45 minutes, turning with tongs every 15 minutes (careful - they will be very hot). When looking crinkled and charred, remove from the oven.
Place the peppers in a bowl, cover and leave for 5 minutes.
The steam will loosen the skin and you should now be able to peel the peppers and remove the seeds from the soft flesh.
Make the red pepper dip
Put the stale white bread in the bowl of your food processor. Whizz until you have breadcrumbs.
Add the peppers, walnuts, olive oil, tomato puree, Aleppo pepper, pomegranate molasses, sumac, garlic and salt.
Blend briefly, then scrape down the sides and blend again until you have a thick dip. Some like their dip to have quite a lot of texture, while others prefer it smooth. The choice is yours!
To serve, simply spoon into a shallow bowl or onto a plate and swirl the back of a spoon around the surface of a dip in a spiral.
I like to dress mine with scattering of chopped walnut and parsley and a drizzle of olive oil and pomegranate molasses.