You can use this delicious dip with just about anything – from a roast chicken sandwich to the Roast Salmon with Tahini Yoghurt Mayo.
Makes: About 1 1/2 cups
3 large red capsicums
1 cup walnut pieces, toasted
2 tablespoons extra-virgin olive oil
2 cloves garlic, roughly chopped
1 teaspoon each ground cumin and sea salt
1 teaspoon pomegranate molasses or lemon juice
½ teaspoon chilli flakes
Preheat the oven to 200°C fan bake.
Cut the top out of the capsicums and remove the seeds. Sit the bases of the capsicums in a muffin tin and roast for about 30 minutes, until they are soft and the skins are blistered. Put them in a bowl and cover with plastic wrap. Cool, then remove the skins.
Blitz in a food processor with all the remaining ingredients until blended.
Transfer to a bowl and serve with warm flatbreads and a bowl of olives.