For the roasted garlic and lemon
Pre heat the oven to 160C (fan).
Place the lemon cut side down into an oven suitable frying pan or small roasting tray.
Remove just the root part of the garlic cloves, leaving the skin on. Using tinfoil create a small parcel containing the garlic, thyme, and olive oil.
Add the parcel to the pan with the lemon and roast in the oven for 25-30 minutes.
For the dip
While the garlic and lemon are roasting. Quarter the peppers, remove the seeds and lay in a single layer skin side up on a tray. Grill the peppers until the skins have blackened, while they are still hot put them into a lidded container to sweat as they cool.
Once the garlic is soft and golden, remove it from the oven along with the lemon and set aside to cool, ensuring you retain the oil.
Lightly toast the cumin and coriander seeds in a dry pan to release their aroma then grind in a pestle and mortar until it is fairly fine.
Peel the garlic and dispose of the skins along with the thyme. Add the roasted garlic to the pestle and mortar with its roasting oil and continue grinding to making a paste.
Combine the garlic paste to the breadcrumbs along with the chilli powder, pomegranate molasses and the juice of the roasted lemon, stir well and set aside.
Remove and dispose of the pepper skins. Finely chop the pepper to an even mince and add this to the breadcrumb mix.
Next finely chop the walnuts and stir in.
Season the muhammara to taste with salt and pepper, you may want to add a little more pomegranate molasses or chilli at this point.
Spoon the dip into a wide shallow dish leaving a textured surface, sprinkle over the chopped coriander. Drizzle over the Rowse Smokey Fusion Honey and the remaining tablespoon of olive oil.
Serve the muhammara at room temperature alongside Kettle® Bread Bites.