Pre-heat the oven to 180°C

1. Wash the peppers thoroughly and place them on a baking tray. Bake for 20-30 turning once or twice until their skins shrivel and slightly burn.

2. Put them in a plastic bag, close it and let them cool a little; (this is a trick to enable the peeling of any roasted vegetable).  Peel and discard seed and stems.

3. Soak bread or rusk in water. Squeeze well so that there is little moisture left.

4. Process everything in a blender until smooth. Taste and correct seasoning, adding extra salt or pomegranate molasses.

5. Chill for at least an hour up to a day.

6. Serve with pita bread or vegetable sticks.