This is a traditional hot dip originally from Syria and is easy to make at home. It’s fabulous spread on flatbread or pitta.

1 large roasted red pepper, skinned and de-seeded, roughly chopped
6 small spring onions, roughly sliced
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 garlic clove, smashed and chopped
1 teaspoon tomato purée
1 teaspoon sea salt
1 tablespoon pomegranate molasses
1 teaspoon red pepper flakes
3 tablespoons olive oil
180g walnuts, carefully toasted
4 – 6 tablespoons fresh bread crumbs

Reserve a couple of walnuts then blend all ingredients to a smooth-ish paste, drizzling with oil until the required consistency has been achieved.  Crumble the reserved nuts over the paste.


pestle and mortar