Seasonal Dip

Try our fantastic dip, its packed full of goodness and suprisingly tasty. 

What you need

  • 2 slices of wholegraine bread
  • ½ tsp ground cumin
  • ¼ to ½ tsp of cayenne (depending on taste)
  • 4 medium red peppers
  • 1 tbsp of olive oil
  • 2 tbsp of raspberry or red wine vinegar
  • ½ cup of walnuts
  • Toasted bread, pitta pieces, crudités

How to make it  

  1. Place under a hot grill, turn occasionally until charred and blistered all over.  This takes about 10 minutes. 
  2. Spread walnuts in a metal baking pan and bake for 8-10 minutes at 350 degrees until toasted.
  3. In a sauce pan toast cumin over a low heat for one to 2 minutes until very fragrant.
  4. Remove skin from peppers and discard along with the seeds.  Cut peppers into large pieces. 
  5. Place toasted walnut in a blender and whiz until well ground, add roasted peppers, cumin bread, vinegar, olive oil and cayenne.  Blend until smooth.
  6. Transfer to a bowl and refrigerate.  Remove from fridge 30 minutes before serving.
  7. Serve with pitta slices, toast triangles and crudites

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