Step 1

Preheat the oven to 180C.

Step 2

Rub 2 teaspoons oil over the capsicums. Place on a baking tray and roast for 20 minutes or until soft. Turn off the oven and leave for a further 20 minutes until skins are wrinkled.

Step 3

Place capsicums in a large bowl, cover with plastic wrap, then cool for 10 minutes. Halve, then remove skin and seeds.

Step 4

Place capsicum, garlic, nuts, molasses, lemon juice, cumin, chilli and 2 tablespoons oil in a food processor and whiz until a coarse puree. Season with salt and pepper, then cover and chill for up to 2 days.

Step 5

Place the pita bread on a baking tray and lightly brush with the remaining 2 teaspoons oil. Sprinkle with the sumac, then bake for 10 minutes or until crisp. Cool, then break pita into pieces and serve with dip, sprinkled with extra sumac.