3 red peppers
50g fresh breadcrumbs
a handful of walnuts
2/3 cloves of garlic
Squeeze of lemon juice
1 dried red chilli
1 teaspoon ground cumin
2(ish) tablespoons pomegranate molasses
2 (ish) tablespoons extra virgin olive oil
Heat the oven to 200C. Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin and seeds. Put the peppers in a food processor, add the breadcrumbs, lemon juice, molasses, cumin, chilli and garlic.
Stir through the walnuts, a quarter-teaspoon of salt and the olive oil. Add more pomegranate molasses and salt to taste.