- 2 roasted peppers
- 1 handful walnuts (or almonds if you’re in restriction)
- juice of 1/4 lemon
- pinch of sea salt
- pinch of chili
- pinch of cumin
- 1 tablespoon olive oil
This classic Levantine dip can be made in a food processor, but it will lose some of its lovely texture, so it’s better to use a pestle and mortar, if you can. Finely chop walnuts by hand. Pat the peppers dry, and place in a mortar. Add lemon juice, cumin and chilli. Work this with a pestle until well combined, but not so much that the peppers no longer have a noticeable texture.
Stir through the walnuts, salt and the olive oil. Spoon the dip into a shallow bowl, using the back of a spoon to give it a wavy texture, and drizzle with a little olive oil. Serve at room temperature.