Chargrilled Sweet Pepper and Walnut Dip

Ingredients

• - 500 g roasted sweet pointed peppers
• - 75 g walnut halves, roughly chopped
• - 55 g fine breadcrumbs
• - 2 tablespoons pomegranate molasses
• - ½ teaspoon ground cumin
• - ½ teaspoon paprika
• - ¼ teaspoon cayenne pepper
• - 1 teaspoon aleppo pepper flakes (optional)
• - 2 tablespoons olive oil, plus extra to drizzle
• - finely chopped mint leaves, to sprinkle
• - sea salt
• - warm arabic bread, to serve

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