Muhumarra | Borough Market
Heat the oven to 200C. Roast the peppers and using the same oven add the garlic cloves for about 15 mins until soft (but on no account burnt). Toast the walnuts
Ingredients
- 4 red bell peppers, roasted and peeled
- 6 cloves of garlic, skin on
- 100g chopped walnuts
- 1-2 tsp chilli flakes (Aleppo chilli if possible)
- 1 tsp ground, roasted cumin
- 150ml extra virgin olive oil
- 1½ tbsp pomegranate molasses
- Juice of ½ lemon
- ½ tsp salt
- 1 tbsp chopped chives
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