Muhammara- Put the Hummus On the Back Burner

1) Char the bell peppers over a medium flame,
turning them every couple of minutes till they are charred or black. Place in bags, knot and cover with a kitchen towel for about 15 minutes.

2) Using the bag, pinch a bit off the butt of the pepper and then begin peeling the skin. It’s ok to have some left. Do not even think of rinsing them off. They add depth of character, I mean flavor.

3) Filet the edges, leaving the seeds intact and away from the good stuff. Then, roughly chop it all up. Don’t give it too much attention – it’s going into the blender.

4) In a blender, add toasted bread, smashed garlic, walnuts, paprika and cayenne or Aleppo pepper. Add hot pepper, if using. Give it a good whizz.

5) Add the chopped bell pepper and pomegranate molasses. Puree for about a minute or so, till desired texture reached. I’m looking for a smooth consistency.

6) Give it a taste and add lemon juice and olive oil to taste. I added about 2 tablespoons of olive
oil and a drizzle of lemon juice.

7) Serve immediately with crispy Arabic/pita bread or refrigerate until required. It will last in the fridge for 2 or more days.