4 large red peppers, roasted and peeled
2 cloves garlic, roughly chopped
1 mild red chilli, deseeded and chopped
150g walnuts, toasted, roughly chopped, plus 50g for garnish
2 teaspoons salt
2 tablespoons lemon juice
2 tablespoons pomegranate molasses
4 tablespoons olive oil
plus 1 tablespoon for garnish handful fresh pomegranate seeds
(if available) for garnish Lebanese bread to serve


1.Put all the ingredients except the lemon juice, pomegranate molasses, olive oil and pomegranate seeds in a food processor and blend until very smooth.
2.Add the lemon juice and pomegranate molasses, blend further then slowly stream in the olive oil.
3.To SERVE, spread a thick layer over a flat plate, making a dip in the middle.
4.Fill the dip with the remaining olive oil, sprinkle with chopped walnuts and pomegranate seeds if using and serve with warm Lebanese bread.

Photography Tony Nyberg

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