This is loosely inspired by the traditional Middle Eastern dip muhammara. We’ve made a few tweaks, simplifying things but holding onto as much of that amazingly tangy flavour as possible.
Place the whole peppers on the baking tray and
Meanwhile, place a small frying pan over a medium-high heat. When the pan is hot, add the walnuts and
Use your hands to discard the stems and remove the skins from the peppers, then use a spoon to remove any seeds. Drain off any excess liquid, then add the peppers to a food processor along with the walnuts (save at least 1 walnut for topping later) and cumin seeds, maple syrup, the juice from the lemon,
Transfer the dip to a small bowl. Roughly chop the remaining walnut and sprinkle it on top along with a drizzle of extra virgin olive oil and a few more grinds of pepper.
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