Muhammara

Method

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1. 1Preheat the oven to 230 °C. Roast the peppers on a tray for 20-25 minutes, turning once, until the skins are blistered and blackened in places.
2. 2Put the peppers in a bowl and cover with plastic wrap for 10 minutes; the steam loosens the skins. Peel, remove the stems and seeds, and pat off the excess liquid with paper towels.
3. 3Meanwhile toast the walnuts in a dry pan over medium heat for 3-4 minutes, stirring, until fragrant, then let them cool.
4. 4Set aside 2 tbsp of walnuts for garnish. Put the rest in a food processor with the peppers, breadcrumbs, garlic, pomegranate molasses, lemon juice, pepper paste if using, pepper flakes, cumin and salt.
5. 5Pulse until combined, then add the olive oil and pulse a few more times. It should be spreadable but slightly textured, not a completely smooth purée.
6. 6Taste and adjust with more salt, pomegranate molasses or pepper flakes. Chill for at least 30 minutes so the flavors come together.
7. 7Spread on a plate, make swirls with the back of a spoon, drizzle with olive oil and scatter over the reserved walnuts. Serve with pita, flatbread or crackers.