Muhamarra Dip

2 x 285g jars Wood roasted piquillo peppers*

1¼ cup walnuts

¾ - 1 cup sourdough* bread crumbs

3 tbsp extra virgin olive oil

2-3 tbsp pure pomegranate molasses

1 tbsp freshly squeezed lemon juice

2-3 tsp The Spice People Maras Chilli Flakes

½ tsp sea salt

To serve:

Extra virgin olive oil

A few fresh mint leaves or flat leaf parsley, chopped or torn

A couple extra walnuts chopped

1. Drain the roasted red peppers in a sieve and roughly chop the walnuts.
   
2. Heat a large frying pan over medium heat. Add the walnuts and toast for 2 minutes, stirring occasionally, until fragrant.
   
3. Add the breadcrumbs to the pan and continue toasting for another 2 minutes, stirring, until the walnuts smell aromatic and the breadcrumbs are golden brown. Transfer the mixture to a bowl and let it cool slightly.
   
4. In a food processor, combine the roasted peppers, toasted walnut and breadcrumb mixture, olive oil, pomegranate molasses, lemon juice, Maras chilli flakes, and salt. Process until mostly smooth, leaving a little texture for chunkiness.
   
5. Taste and adjust the seasoning if needed, adding extra pomegranate molasses, lemon juice, salt, or Maras chilli flakes to suit your preference.
   
6. Transfer the dip to a serving plate and spread it out with the back of a spoon. Drizzle with extra olive oil and garnish with chopped mint or parsley and some extra chopped walnuts.
   
7. Store any leftover dip in an airtight container in the fridge for up to 3 days.
   

Notes:

• We used wood-roasted piquillo peppers (including the garlic clove in the jar) for a unique flavour, but you can use roasted capsicum strips or roast your own.
  
• You can use panko or regular breadcrumbs; adjust the quantity to achieve a thick dip consistency.