Roasted Pepper and Walnut Dip (Muhammara)

Ingredients:

• 1 can (450 g) roasted sweet peppers, drained
• 3/4 tbsp. pomegranate juice or 4 tsp. pomegranate molasses
• 0.5 cups walnuts
• 3 tablespoons plain breadcrumbs
• 1 tbsp lemon juice
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin + extra for serving
• 1 tbsp olive oil + extra 1 tsp for serving
• Toasted pita bread for serving

Preparation:

1. Pour the pomegranate juice into a small saucepan and bring to a boil. Reduce the heat to medium and simmer until the juice has reduced to about 2 tablespoons, about 6 minutes. Cool to thicken the syrup.
2. Toast the walnuts in a dry frying pan over medium-high heat until fragrant, about 2 minutes. Then let cool.
3. Put in the walnuts and breadcrumbs Place in a food processor and puree. Add the evaporated pomegranate juice or molasses, lemon juice, red pepper flakes, cayenne pepper, and cumin and process until smooth.
4. With the processor running, slowly drizzle in the olive oil. Season with salt to taste. Sprinkle with cumin, drizzle with olive oil, and serve with pita bread for dipping.