200 g (1 cup) pepper paste
100 g (1 cup) breadcrumbs
100 g walnuts, coarsely ground (about 3/4 cup), plus extra for garnish
1/2 tablespoon sugar
1/2 to 1 cup water (depending on how thick the pepper paste is)
1 tablespoon cumin
juice of 1/2 lemon
1 1/2 tablespoons pomegranate syrup
2 tablespoons olive oil
1/2 tablespoon tahini
Quickly mix the pepper paste, breadcrumbs, walnuts and sugar in a mixing bowl.
Add 1/2 cup water and mix until you have quite a thick dip.
Season with the cumin, lemon juice, pomegranate syrup, olive oil and tahini.
Salt to taste and mix well. Add more water if the dip is too thick. Then taste and adjust the seasoning if necessary.
Serve drizzled with olive oil and garnished with a few chopped walnuts.