Muhammara (Red Pepper and Walnut Dip)

Steps

1. Preheat the oven to 220°C (428°F) with the grill/broiler function. Line a baking sheet with parchment paper.
2. Halve, seed, and wash the peppers. Place them cut-side down on the prepared baking sheet. Wrap the garlic clove whole, with skin on, in aluminum foil.
3. Roast the peppers and garlic on the second shelf from the top for 15-20 minutes, until the pepper skins turn black and blister.
4. Remove from the oven and cover with a clean, damp kitchen towel. Let cool, then carefully peel off the skins (wear gloves, as the peppers can stain).
5. Cut the peeled peppers into rough pieces and place in a tall container. Unwrap the garlic and squeeze the roasted clove out of its skin into the container.
6. Roughly chop the walnuts and cut the dry white bread into small cubes. Toast both together in a non-stick pan without oil for a few minutes, until lightly browned and fragrant. Let cool slightly, then add to the peppers.
7. Add the olive oil, lemon juice, pomegranate molasses, cumin, and smoked paprika. Blend everything with an immersion blender to a thick but not too smooth paste.
8. Season with salt and pepper. Transfer to a shallow serving dish, smooth into a wave pattern, and drizzle with a little olive oil.
9. Wash and dry the parsley, pluck the leaves, and chop finely. Sprinkle over the dip and serve with warm pita, baguette, or flatbread.