6 roasted red peppers, skinned and deseeded

175g toasted walnuts (toast for 12mins at 150c)

1 shallot

Juice half lemon

5g cumin

5g Aleppo red pepper flakes

10g pomegranate molasses

85ml extra virgin olive oil

Bread – 350g bread flour

5g salt

15g sugar

7g pack fast action dried yeast

2 tbs olive oil

250ml warm water

Topping – mix of tbs each of sesame seeds, thyme, oregano, marjoram, sumac

30ml extra virgin olive oil


1. Dip – blend until smooth

2. Bread – mix the flour, yeast, salt and oil. Add most of the water to form a dough. Adding as much of the remaining water to make a dough

3. Knead for full 5mins

4. Place in an oiled bowl. Cover and prove for and hour

5. Add the salt and knock back

6. Divide in half. Roll each into a circle 10mm thick

7. Place each on a floured tray

8. Topping, mix together, then divide between the 2 breads

9. Leave for 15mins

10. Bake at 220c for 15-20mins

11. Serve warm with the dip

12. Garnish with more walnuts, long pickled mild peppers