Alfie Cooks

1: Roast your red peppers in the oven or on an open flame until the skin is blackened and charred on the outside. Place in a covered bowl until cooled. Remove the seeds and peel the skins.

2: Finely dice the onion and garlic, then sauté in 1tbsp of olive oil until softened. Add the tomato purée and veduja, then cook out for 5 minutes.

3: Toast the walnuts for 5-10 minutes until fragrant.

4: In a food processor, add the peppers, onion and garlic mixture, walnuts, 1tbsp of pomegranate molasses, breadcrumbs, cumin, paprika, juice of 1/2 a lemon, then stream in 3tbsp olive oil and pulse until your desired consistency forms.

5: Season to taste with salt and pepper, then place in a bowl, garnishing with fresh parsley, a swirl of olive oil, more molasses, and pomegranate seeds if desired. Serve with a dipper of choice and enjoy!