Richly flavored with walnuts and smoky bell peppers, and served with chilled white wine, this is the perfect dip for those summer barbecues.
- 2 large red bell peppers
- 1/3 cup walnuts
- 1/2 tsp paprika
- 1/4 tsp. ground ginger
- Good pinch of cayenne pepper
- 1 garlic clove, crushed
- 2 tbsp. olive oil
- Salt
- 2 tsp. lemon juice
- 2 tsp. chopped fresh mint
Preheat the oven to 450. Place the peppers on a baking sheet and roast them for about 30 minutes, until blackened. Put the peppers in a bowl, cover with plastic wrap, and let stand for about 20 minutes, until they are cool enough to handle and the skins have loosened.
Peel and seed the peppers, then put the flesh in a food processor with the walnuts, paprika, ginger, cayenne pepper, garlic, and oil. Season with salt and process to a smooth puree.
Transfer the dip to a bowl, stir in lemon juice to taste, and adjust the seasoning, Leave to cool, then stir in the mint and serve at room temperature.
Serves 4
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