Muhammara

• 150 g of roasted red pepper (capsicum) from a jar
• 1 tablespoons of red pepper (capsicum) paste
• 1

In a food processor, pulse all ingredients for about 2 minutes. It should be a thick mixture that keeps some texture from the walnuts.

This dip will keep well refrigerated, but should be served at room temperature. Drizzle with extra-virgin olive oil and pomegranate molasses. Garnish with chopped parsley and walnuts.