PREPARATION: 10 MINUTES
COOKING: 30 MINUTES
2 red peppers, halved and de-seeded
1 tsp ground cumin
1tsp ground paprika
5 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, peeled and roughly chopped
- Preheat the oven to 220c/450F/Gas Mark 7. Place the peppers, skin – side up on a baking tray. Roast for 25 minutes or until the skins blacken. Place in a bowl and cover with cling film. Leave until cool enough to handle. Peel away skin and discard.
- Place the walnuts in a small frying pan with the cumin and paprika. Heat gently, stirring for a few minutes until the spices and walnuts are beginning to toast. Place in a food processor or blender with the remaining dip ingredients and 1 tbsp water and whizz until smooth. Serve with Doria Doriano crackers.
- Pesto sauce, antipasti vegetables such as peppers, artichokes and sun blush tomatoes, cold meats eg. chorizo or salami and cheeses such as tallegio and dolcelate, ricotta cheese drizzled with honey and served with grapes and mixed olives.