Categories: Starter

Ingredients

• 120 ml ground almonds (or breadcrumbs)
• 2-4 garlic cloves
• 1/2 small onion, finely chopped or 1 tsp onion powder
• spicy pepper purée (mine is from Syria, but a combination of sambal oelek and pickled peppers will probably work)
• 70 ml tahini
• 70 ml pomegranate molasses
• salt
• ground cumin
• aleppo/cayenne pepper if more heat is required
• 60 ml olive oil

Directions

1. Mix all the ingredients in a bowl. Season to taste with cumin and salt. The dip should have she same texture as hummus so adjust accordingly.

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