Roasted red peppers are whizzed with spiced olive oil, garlic, red wine vinegar and walnuts in this delicious spicy dip. Serve as a starter with homemade pittas.
- 225g roasted red peppers from a jar, drained
- 6 tbsp. extra-virgin olive oil
- 1 tsp. smoked paprika and cumin
- 100g walnuts
- 1 tbsp. tomato puree
- 1 garlic clove
- 2 tbsp. red wine vinegar
Heat oil in a frying pan. Add paprika and cumin and fry until fragrant, then take off the heat.
Whiz red peppers, walnuts, tomato puree, garlic and vinegar in a blender until finely chopped together, then gradually pour in the spiced olive oil with the machine running. Serve either at room temperature or slightly warmed in a saucepan.