If you have been following my recipes for a while you will know how much I love roast cauliflower. Time for a new love as this dip is the most delicious new thing I have tasted in a while. You can roast your own peppers if you want but the jarred are so handy. Sweet Smoky and a little spicy, this will be amazing with any meat, pittas, vegetables, piled on boiled eggs or like I have it here, with a roasted head of cauliflower.

Keeps in the fridge for about a week.

Ingredients

3 roasted red peppers from a jar

50g breadcrumbs

40g Toasted Walnuts or Pistachios (reserve some for the top)

Juice of 1/4 lemon

2tbp olive oil

2tbsp pomegranate molasses

1 tsp of Aleppo pepper flakes if you can get them otherwise sub with 1tsp sweet paprika and 1/4 tsp of cayenne pepper

1/2 tsp cumin

1tsp salt

1tsp sugar

1tsp chopped garlic

Method

Gently toast the nuts , reserve a tsp for when you are serving, add the rest to a food processor and blitz until roughly chopped not too finely. Set aside.

Add everything else to the blender, and work it until it is like a slightly rough paste - not totally smooth. You will need to scrape down once or twice while blending. Taste for seasoning, it should be sweet smoky and slightly spicy, adjust as necessary.

Tip out into a bowl and stir in the nuts. When serving,, sprinkle over the reserved nuts plus an extra drizzle of oil and pomegranate molasses.

Serve with roasted cauliflower or as part of a Mezze platter.