In food processor place 50g walnuts, 50g almonds, 1 shallot, peeled and chopped, 1 tsp ground cumin, 1 tbs pomegranate molasses (or use a handful of fresh seeds), 1 tsp harissa paste, 120g roasted red peppers (from a jar is fine), 1 tsp tomato paste, 3 tbs olive oil, the juice of ½ lemon, and a pinch of sea salt. Pulse till you have a coarse meal.

Serve as a dip, on toasted bread or alongside grilled meats.