Name: Butterbean mash with muhammara
Yield: Serves six to eight
Ingredients: 8 garlic cloves, peeled; 5 red peppers, quartered, seeds and stalk discarded (850 g); 1 tbsp olive oil, plus extra to drizzle; 2 — 400 g tins of butterbeans, drained and rinsed (470 g); 3 thyme sprigs; 1 garlic clove, skin on and lightly crushed; 100 ml olive oil; salt; 60 g walnut halves, lightly roasted and roughly chopped; 1 tsp balsamic vinegar; ¼ tsp chilli flakes; 1 tbsp picked thyme leaves; ¾ tsp sweet smoked paprika

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

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.