Name: Ottolenghi’s Muhammara/Roasted Red Pepper Dip Recipe
Yield: serves 4-6 as an appetizer
Ingredients: 3 red peppers; 50 grams, about 1 cup, fresh breadcrumbs; 1/2 tablespoon lemon juice; 1 tablespoon pomegranate molasses; 1 1/2 teaspoons ground cumin; 1 tablespoon dried Aleppo chilli flakes; 1 garlic clove, peeled and crushed; 50 grams walnuts, about 1/2 cup, finely chopped; 2 tablespoons olive oil, plus extra to finish; kosher salt