About the Recipe
This dip made with roasted red peppers, tomatoes, herbs and spices is a real crowd pleaser. Serve it as part of a mezze, with chicken or fish or with raw vegetables to make delicious vegan canapés.

Ingredients
200g walnuts soaked over-night in cold water
Jar roasted red peppers
6 sun-dried tomatoes
2 cloves garlic
1/2 tsp chilli flakes
Slice of old bread, torn into pieces
Chopped coriander or parsley
Zest and juice of half a lemon
2 tbsp pomegranate molasses
Olive oil
Salt and pepper
Pomegranate molasses
Preparation
Drain the liquid from the jar of peppers then place in a food processor and blitz until smooth. Add chopped sun-dried tomatoes, garlic, chilli, the bread and the zest and juice of the lemon. Blitz until smooth. Add the walnuts and pulse until they are chopped into smaller pieces but do not blitz them to make a smooth paste, the idea is that you keep some texture in the walnuts. Transfer the mix to a mixing bowl, add the chopped coriander then season with salt and pepper to taste, add a generous glug of good quality olive oil then give it a quick mix and serve.