Muhammara Roasted Red Pepper and Walnut Dip

1. Wash hands and rinse 8 g parsley. Drain 250 g roasted peppers. Toast 95 g walnuts in a dry pan over medium-low heat for about 5–6 minutes, stirring until fragrant, then cool completely.

2. Add roasted peppers, toasted walnuts, 35 g breadcrumbs, 25 ml olive oil, 25 ml pomegranate molasses, 20 g tomato paste, 6 g garlic, 2 g chili, 2 g sumac and 2 g salt to a food processor.

3. Pulse 2–3 times for 30 seconds each until thick but slightly textured. If overly stiff, add 15 ml drinking water and pulse for 10 seconds. Stop the machine before scraping the sides.

4. Transfer four portions to a bowl, drizzle remaining 5 ml oil and scatter 8 g parsley and optional 15 g pomegranate. Serve with clean utensils.