By Shireen Jamooji
4 red bell peppers 1 tsp red hot chilli pepper powder 1 tsp cumin powder ½ coarse breadcrumbs 1 tbsp lemon juice 1 tsp pomegranate molasses (alternatively, pomegranate juice) 3 tbsp extra-virgin olive oil 1 clove garlic 1 cup walnuts to taste table salt
Char the red peppers on a flame and then deseed and remove the skins. Blend the walnuts, breadcrumbs, peppers, garlic, olive oil, molasses and lemon juice together until smooth. Chill before serving.