Events and Celebrations

Red Pepper Dip with Herb Pitta Crackers

cook 20 mins
  • 5 tablespoons olive oil
  • 1 shallot, finely chopped
  • 100 g (3 1/2 oz) walnut halves
  • 200 g (7 oz) ready-roasted red peppers
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 1 tablespoon pomegranate molasses
  • 4 pitta breads
  • handful of chopped parsley
  • handful of chopped mint
  • coarse sea salt
  • Heat 1 tablespoon oil in a frying pan, add the shallot and cook for 3 minutes until softened. Leave to cool. Toast the walnut halves in a dry frying pan for 3 minutes until lightly browned and leave to cool. Put the walnuts in a blender with the shallot, peppers, garlic, cumin, pomegranate molasses and 2 tablespoons oil and whizz together until smooth. Season to taste.
  • Meanwhile, split the pittas open horizontally and cut each half into wedges. Mix together the remaining oil with the herbs and brush over the wedges. Place on a baking sheet, sprinkle with coarse sea salt and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 5–7 minutes or until golden and crisp. Serve alongside the red pepper dip.
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