Name: Muhammara Recipe
Ingredients: 4 large bell peppers, stems, seeds and membranes removed; 1 to 2 long red chillies such as spur chillies; 4 cloves garlic, skin removed and finely chopped or a whole head of garlic, roasted; 110g (1 cup) walnuts; 50g (1/2 cup) bread crumbs; 2 tbsp red bell pepper paste; 2 tbsp tomato paste; 2 tsp ground cumin; 4 tbsp extra virgin olive oil; 3 tbsp Pomegranate Molasses; 1 tbsp aleppo chilli flakes or pul biber; Salt to taste; TO SERVE; 3 tsp pomegranate seeds; 3 tbsp flatleaf parsley, finely chopped; 1 tsp sumac; The remaining olive oil of more to taste

Ingredients

4 large bell peppers, stems, seeds and membranes removed
1 to 2 long red chillies such as spur chillies
4 cloves garlic, skin removed and finely chopped or a whole head of garlic, roasted
110g (1 cup) walnuts
50g (1/2 cup) bread crumbs
2 tbsp red bell pepper paste
2 tbsp tomato paste
2 tsp ground cumin
4 tbsp extra virgin olive oil
3 tbsp Pomegranate Molasses
1 tbsp aleppo chilli flakes or pul biber
Salt to taste
TO SERVE
3 tsp pomegranate seeds
3 tbsp flatleaf parsley, finely chopped
1 tsp sumac
The remaining olive oil of more to taste

Steps

Slice the peppers down the centre and remove the stalks, seeds and membranes. Place in a mixing bowl with with 1 tbsp olive oil. Mix well that everything is coated with the oil and set aside.
Preheat your oven to 230°C/450°F. Place the peppers on a rack above a baking tray on the top rack of your the oven. (See Notes for alternative cooking methods.)
Roast for about 15 minutes, skin side up or until the skins on the peppers are beginning to char and blacken all over.
While the peppers are cooking, place a pan over a medium-high heat and pour in the walnuts. Toast the walnuts in the pan for about 10 minutes, stirring regularly. Transfer to a plate to cool and add the breadcrumbs to the pan.
Toast the breadcrumbs for about 5 minutes or until golden brown.
Pour the walnuts and breadcrumbs into a food processor or blender and hit pulse a few times.
When your peppers are nicely blackened, transfer it all to a bowl and cover tightly with foil or clingfilm to cool. As the pepper and garlic cool, the steam inside will help make it easier to peel off the skins.
Peel the skins off the peppers and discard them. Place the peppers in your blender with the walnuts and breadcrumbs.
Add the bell pepper paste, tomato paste, 2 tbsp olive oil, pomegranate molasses and Aleppo chilli powder or pu biber. Blend until smooth.
Try it and add salt to taste. Blend it in. Then pour it all onto a serving plater. If you want to get fancy, you could press a spoon down in the centre of the muhammara and turn the plate while you swirl the smoon toward the edges. This will give you a nice indentation where you can pour the remaining olive oil.
To serve, top with olive oil, chopped parsley, pomegranate seeds and sumac.