Butterbean mash with muhammara

Muhammara is a spicy Levantine dip made from red peppers and walnuts. It keeps in the fridge for 3 days so double the recipe, if you like. It’s as lovely spooned in to a cheese sandwich or served with grilled meat as it is as a dip. I’ve left the skins on the peppers for ease, but remove them if you don’t want the texture. The mash can be made 3 days in advance – keep in the fridge in a separate container and bring back to room temperature before serving.