Muhammara Dip

• 1/4 cup (60ml) olive oil
• 3 red capsicums (or roasted capsicum in a jar)
• 2 garlic cloves, chopped
• 1/2 cup (50g) walnuts
• 1 tbs molasses or golden syrup
• 1 tbs lemon juice
• 2 tsp ground cumin
• 1/2 tsp dried chilli flakes
• 2 tsp sumac (see note), plus extra to sprinkle
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1. Preheat the oven to 180C.
2. Rub 2 teaspoons oil over the capsicums. Place on a baking tray and roast for 20 minutes or until soft. Turn off the oven and leave for a further 20 minutes until skins are wrinkled.
3. Place capsicums in a large bowl, cover with plastic wrap, then cool for 10 minutes. Halve, then remove skin and seeds.
4. Place capsicum, garlic, nuts, molasses, lemon juice, cumin, chilli and 2 tbs oil in a food processor and grind until a coarse puree. Season with salt and pepper.