Muhammara Sauce

This is my version of the stunning Syrian dip, with Piquillo Peppers to give a swet and smoky flavour. It is a fast to make, flavoursome, power food! The Sourdough Georgia Flatbreads are delicious dipped into Muhammara sauce, and it will also liven up any salad or herby tabbouleh. I’ve even dunked cheesy chips into it!

Muhammara sauce improves with keeping and will keep for a week in the fridge.

1 Jar (220-270g) Piquillo Peppers

1 Red Chilli, de-seeded and finely chopped

75g Organic Walnuts

1 Clove of Garlic, peeled and crushed into a paste with a pinch of salt

25g Pomegranite Molasses

1/2 Preserved Lemon, finely chopped

1/2 tsp Cumin Seeds, dry roasted and ground

50g Extra Virgin Olive Oil

Put all of the ingredients into a food processor and blend into a smooth paste. Taste and adjust the seasoning as required.

Serve at room temperature.