Muhammara

Moreish platter with a Mediterranean red pepper dip that ticks all the boxes.

4–5 red peppers 150g pecan nuts 2 garlic cloves 1–2 red chillies ciabatta courgettes tomatoes aubergines green beans 1 lemon mint ½ cup Babylonstoren extra virgin olive oil 100g tomato paste ¼–1/3 cup pomegranate molasses/concentrate (or 3 Tbsp honey with 1 Tbsp lemon juice) 2 tsp sumac salt and freshly ground pepper