Weigh 700 g cleaned edible red peppers before roasting; roast 20 minutes at 240 °C until skin blackens.

Ingredients

• 700 gPeppers, sweet, red, raw
• 120 gNuts, walnuts, english
• 180 gPomegranate juice, bottled
• 70 gBread, crumbs, dry, grated, plain
• 45 gOil, olive, salad or cooking
• 20 gLemon juice, raw
• 3 gSpices, cumin seed
• 1 gSpices, pepper, red or cayenne
• 4 gSalt, table

Method

1. Weigh 700 g cleaned edible red peppers before roasting; roast 20 minutes at 240 °C until skin blackens.
2. Boil 180 g pomegranate juice uncovered for 15 minutes at 95 °C until 55 g thick syrup remains.
3. Peel peppers and blend with 120 g walnuts, 55 g syrup, 70 g breadcrumbs, 45 g oil, 20 g lemon juice, 3 g cumin, 1 g cayenne and 4 g salt.
4. Rest 2 minutes and divide 750 g dip between six small bowls.