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
-
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.