Muhammara (red pepper dip)
A vibrant Levantine dip. Serve as part of a mezze with bread or as a sauce for kebabs, grilled meats and fish. Best eaten at room temperature.
Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl.
Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper.
Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.
Arrange in a serving dish and garnish with mint and remaining walnuts