Beetroot Muhammara Dip

1. Tip all of the ingredients, except the dill into a food processor and season with ½ tsp salt and a generous grind of black pepper. Blitz until a smooth paste forms, then taste and adjust the seasoning, adding more acid (pomegranate molasses) or salt according to your preference.
2. Use a spatula to transfer the muhammara to a serving bowl and top with an extra drizzle of olive oil, the dill and crumbled feta, if using.
3. Serve with grilled flatbreads or crudites at room temperature. The muhammara will keep covered in the fridge for up to 5 days.

In Arabic, Muhammara means “reddened” and is more commonly made with red peppers and red pepper flakes, but this beetroot version is perfect to have on standby in the fridge for quick lunches, or a show-stopping starter or dip before dinner.