Olive and pomegranate dip

The tangy and sweet pomegranate, salty and bitter olives, creamy walnuts and smoky angelica are a unique blend of flavours forming this Persian olive dip - a great accompaniment to falafels and fattoush or delicious spread alongside hummus on crisp bread.

Ingredients

1.5 cups walnuts 

Large handful of mint leaves

5 cloves garlic

6 Tsp pomegranate molasses

1/4 cup olive oil

1/2 tsp angelica root powder or dried marjoram

2 cups green pitted olives (in brine preferably)

1 teaspoon sumac powder

Method

Blend the walnuts, mint, garlic, molasses, olive oil and angelica powder in a food processor to form a thick sauce. Slice olives in half lengthwise and coat them in the sauce, adding extra olive oil for a more even coating. Sprinkle with sumac and serve!