Preparation time: 15 minutes 
Serving net weight: 200 grams

Ingredients                          Net weight

Roasted red bell pepper         100gm
Aleppo pepper                        20gm
Walnut toasted                       60gm 
Bread crumbs                        30gm     
Garlic cloves                          10gm
Olive oil                                  20ml
Lemon juice                           10ml
Salt                                        4gm
Cumin powder                       5gm
Pomegranate syrup               25gm


•    Preheat the oven to 180°C. Wash the red bell pepper, cut it and remove the seed. Place it on the baking sheet, cut side face down and bake until the skin is black. Put it in a zip bag, cling film or cover with aluminium foil. The steam will help peel the pepper after a few minutes
•    Put the pepper in a blender with the toasted walnut and blend until smooth 
•    Add all the other ingredients except the olive oil and continue blending  
•    Add the olive oil and blend slowly until the oil is completely incorporated
•    Serve with olive oil, mint leaves or pomegranate seed