This has to be one of my favourite dip’s, the flavour of the roasted peppers and the sweetness of the pomegranate molasses is fantastic. Every time I have served dips, people always ask for the recipe for this Moroccan one.
- 9 large red capsicums
- 3 red bullet chilli, seeded and chopped
- 3 garlic cloves, crushed with 2 tsp salt
- 375 g walnuts, shelled and roughly chopped
- ⅔ cup lightly toasted fresh breadcrumbs
- ¼ cup pomegranate molasses
- 2 lemons, juiced
- ¼ cup hot water
- 1½ tsp caster sugar
- ¾ cup extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Roast the peppers on stove flame slowly for about 10–15 minutes. Then peel and deseed. Be sure to not wash the peppers.
Roughly chop the peppers and place in a food processor with all other ingredients and mix well.
With motor running, slowly add the oil until thick and creamy.