This dip is a game changer, once you’ve had it once you’ll be hooked. An added bonus too is that it’s completely vegan, great for serving at dinner parties with flatbreads and crudites or as a healthy snack. It is also great as a thickener for Mediterraean stews and soups, in sandiches, cheese toasties or even stirred in to yogurt and dollopped on to salads.

This recipe serves around 4-5 guests as a dip at a party or for a lunchbox/snack for a week. It keeps well too, will easily last a couple of weeks in th fridge, especially if it is covered with lots of olive oil.


2 Red Peppers, roughly chopped
1 Tomatoes, roughly chopped
1 Red Onions, roughly chopped
8 cloves of Garlic, peeled
1 Red Chilli, roughly chopped
70g toasted Walnuts
3 tbsp Pomegranate Ketçhup (or pomegranate molasses)
1tsp Turkish chilli flakes (optional)
1tsp Smoked Paprika (optional)
Extra Virgin Olive oil (and/or vegetable oil)
Salt and Pepper

To Garnish -
A pinch or two of Nigella Seeds
Pomegranate seeds
Lots of olive oil

Serve with Turkish flatbread, lettuce and cornichons.

Pre heat the oven to 200˚c. Place the red peppers, tomato, red onion, garlic and chilli in a baking tray, drizzle with olive oil and a couple of pinches of salt and pepper. Mix thoroughly so the oil and seasonings cover all the veg. Place in the oven and roast for 20 minutes or until softened, sizzling and slightly charred.

Place the roasted veg, walnuts, pomegranate ketchup (or molasses), cilli flakes (if using) smoked paprika (if using) and a few good glugs of olive oil into your food processor and whizz into a rough paste. Check the seasoning or add more olive oil if needed. Decant the mixture into a serving dish and sprinkle with nigella seeds, pomegranate seeds and drizzle with a generous glug of olive oil. Serve with warm flatbread and crudités.

To buy our Pomegranate Ketçhup just go to the shop page.

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