Muhamara (Walnut & Pomegranate Dip)

Place capsicum on an oven tray and roast at 180℃ for approx 30 minutes until capsicum is soft and the skin is blistered and blackened. Put capsicum into a plastic bag, seal and stand for 10 minutes before peeling. Scrape out seeds and membranes and chop into large pieces.

Put capsicum into a food processor with all of the other ingredients and blend until smooth. You may need to slowly add more olive oil with the motor running, to make the mix smooth and moist (the consistency of a smooth dip).

Refrigerate for at least 8 hours for the flavours to develop.

To serve drizzle a little more olive oil on top and sprinkle with chopped pistachios. Serve with Turkish bread or raw vegetables.

To store this dip for up to 2 weeks, place in an airtight container and cover with a thin layer of olive oil. Keep refrigerated.