MUHAMMARA/WALNUT AND RED PEPPER DIP

Serves 4 After first discovering this delicious dip at Anatoli’s restaurant in Cape Town, it became a bit of an obsession. The combination of roasted walnuts and red peppers results in a flavour explosion.

• 2 red bell peppers, roasted and peeled

• 1 cup walnuts, toasted

• 2/3 cup fresh breadcrumbs or panko crumbs, toasted

• 2 tsp pomegranate molasses

• 2 garlic cloves

• 1 tsp red pepper flakes

• 2 tbsp lemon juice

• 1½ tsp paprika

• ½ tsp cumin

• 1½ tsp salt

• ¼ tsp pepper

• 90ml olive oil

1. Blend the peppers and walnuts in a food processor until smooth.

2. Add all of the remaining ingredients except the olive oil and pulse until smooth.

3. With the processor running, add the olive oil slowly and blend until it is completely incorporated. Make sure to scrape the sides of the processor every now and then.

4. Serve the dip cold, or at room temperature.