Muhammara

Steps

1. 1
   Roast the peppers until blackened all over, then steam them covered for 15 minutes and slip off the skins.
2. 2
   Deseed them and drain in a colander for 20 minutes. Wet peppers give you a thin, watery muhammara.
3. 3
   Toast the walnuts in a dry pan for 5 minutes until fragrant, then cool.
4. 4
   Grind the walnuts and breadcrumbs together first, on their own, to a coarse meal.
5. 5
   Add the peppers, garlic, pomegranate molasses, cumin, Aleppo pepper, lemon juice and salt and pulse to a coarse paste — texture is the point, so stop well short of smooth.
6. 6
   Drizzle in the olive oil with the motor pulsing.
7. 7
   Rest at least 2 hours before serving. Spread in a shallow bowl with more oil and a few walnut halves on top.