A single mezze portion of roasted red pepper and walnut dip with pomegranate molasses, breadcrumbs and gentle chili heat.
140 gBell Pepper
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1 gGarlic
15 gWalnuts
5 gTomato Paste
0.5 tspLemon Juice
0.5 tspHoney
8 gBreadcrumbs
0.4 gPaprika
0.05 gCayenne pepper
0.3 gSumac
1.5 tspDressing oil
To tasteSalt
Heat the oven to 220°C. Put the pepper pieces skin-side up on a small lined tray. Roast for 25-30 minutes, until soft and blistered.
Transfer the pepper to a bowl and cover for 10 minutes. Peel away and discard the loosened skin. Keep the soft flesh.
While the pepper rests, toast the walnuts in a dry pan over medium-low heat for 3 minutes, shaking the pan, until fragrant. Let cool.
Pound the cooled walnuts and garlic in a mortar, then work in the roasted pepper, breadcrumbs, tomato paste, all the lemon juice and honey, oil, paprika, cayenne and sumac. The lemon and honey provide the sweet-sour substitute for pomegranate molasses. Make a thick, slightly textured paste and season with salt.
Leave for 5 minutes so the crumbs absorb moisture, then serve the whole small bowl as one mezze portion.