This is my adaptation of muhummara dip, which I love to order in our local Lebanese restaurant. Mine is more of a store-cupboard version than a strictly authentic one.
75g walnuts (I’ve substituted hazelnuts before when I ran out of walnuts)
1 tsp cumin seeds
3 roasted red peppers
3 heaped tablespoons of breadcrumbs
2 heaped tablespoons of tomato puree
2 tablespoons of honey (if you’re being authentic, you should go in search of pomegranate molasses, but honey isn’t a bad substitute)
1 teaspoon chilli flakes
A squeeze of lemon juice
Salt and pepper
1. Roast the nuts and cumin seeds in the oven for up to 5 minutes at 180°C until the nuts are just starting to brown. (If you are roasting the peppers, you could put them in the oven first, as they’ll take about 30 minutes to roast, alternatively you can grill them.)
2. Blitz the walnuts, cumin seeds and peppers in a food processor.
3. Add the other ingredients to the food processor. Blitz until smooth. I only add a splash of olive oil, but up to 2 tablespoons would work here.