Name: Smoked red pepper, cannellini and walnut dip
Prep time: 30 min
Total time: 30 min
Yield: Serves 6–8
Ingredients: 1 tsp harissa paste, or more to taste; ½ tsp sweet smoked paprika; 3 red (bell) peppers; 1 tsp ground cumin; 400 g/14 oz tin cannellini beans, drained; 100 g/3½ oz shelled walnuts; 4 tbsp extra virgin olive oil, plus extra to serve; 1 clove garlic, peeled

Preparation info

6–8

Difficulty
Easy
Ready in
30 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

This is a protein-packed snack, and also rather an impressive pre-dinner dip. To save time you can buy ready-roasted red peppers in jars. The flavour will be fine, but not nearly as sweet and intense as home-roasted peppers. (Picture on following page.)

Ingredients

3 red (bell) peppers
100 g/3½ oz shelled walnuts

Method

Heat the grill to its highest setting.

Put the peppers under the grill allowing the skin to blister and char, turning a few times. Sit in a bowl and cover with cling film. Leave to cool for about 15 minutes before peeling away the skin and removing the core and seeds.

Heat the oven to 200°C/400ºF/gas 6.

Scatter the walnuts onto a baking tray and roast for 8–10 minutes un