Muhammara (Fenugreek Dip)

There are several recipes for muhammara, but my favourite is my mum's. She uses fenugreek, which is worth sourcing if only for this recipe. I know some people are partial to fenugreek, but noone I know has shown dislike to this dip. Best to make it a few hours ahead.

Serve it with another yoghurt based dip such as the carrot or the beetroot dip.

2 slices of two-day old bread
1 teaspoon red pepper paste
1 tablesp tomato paste
1 tablesp dried mint
1/4 cup extra virgin olive oil
juice of lemon
1/2 teasp fenugreek powder, increase according to taste
1 clove garlic, crushed
2-3 tablesp walnuts, crushed
2 tablesp feta cheese (optional, or parmesan)

Wet bread. Mix all the other ingredients in a bowl. Drain the bread and squeeze to get rid of the water, and add to the bowl. Mix all ingredients until the bread takes the colour of the paste. According to taste, you may increase the amount of fenugreek.

P.S. You may use mashed roasted red pepper instead of red pepper paste.