2 tsp Aleppo chili flakes (adjust accordingly to desired spice level)
½ cup Walnuts, lightly toasted
3 tbsp Pomegranate molasses
2 tbsp Olive oil
250g Sweet potato, peeled, diced & boiled
1 tbsp Extra virgin olive oil
1 tbsp Pomegranate syrup
2 tbsp Walnuts, toasted and roughly chopped
How to cook
Preheat oven to 200 C or 400F
Arrange the red capsicums on a baking sheet. Roast for 20-25 minutes or until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. Then peel away the core, seeds, and skins and set them aside. This can also be done using a blow torch or by placing the capsicums directly on the fire of a stovetop. Move the capsicums around to make sure that it is evenly charred.
Using a food processor, combine all the ingredients except for the boiled sweet potatoes and pulse until the mixture becomes a homogenous rough paste.
Gradually add in the sweet potatoes while continuing to press pulse. Taste and adjust seasoning.
Transfer the contents to a serving bowl. Make a well in the center by using the back of a spoon. Drizzle with additional olive oil, pomegranate syrup, and chopped toasted walnuts.