Serves 6-8 with nibbles

4 red peppers
60g breadcrumbs
1 tbsp lemon juice
1 tbsp pomegranate molasses
1 1/2 tsp ground cumin
1 tbsp chilli flakes
1 garlic clove, crushed
60g walnuts, finely chopped
3 tbsp olive oil
Sea salt and ground black pepper

1. Heat the oven to 200°C / 180°C fan. Put the peppers onto a foil-lined tray
and drizzle with a little oil. Roast for 30-40 minutes until tender and the
skins are dark.
2. Put them in a bowl and cover with clingfilm so they can steam and the
skins will be easier to remove. Leave to cool. 
3. Once cool enough to handle, remove the skins and seeds, then pat the
flesh dry. Put into a food processor.
4. Add the breadcrumbs, lemon, ground cumin, chilli flakes and garlic. Blitz
until combined but not ultra smooth - this dip is best left a little chunky.
5. Stir in the chopped walnuts, a little salt and pepper and the olive oil. Mix
in the pomegranate molasses.
6. Spoon into small serving dishes and serve with nibbles.