LEBANESE HOT RED PEPPER AND WALNUT DIP WITH TABBOULEH
Nothing appeals to me more than a night in with red wine, flat breads and a load of homemade dips. If you're a dip fiend like me then this is definitely one for your recipe keeper! This red pepper and walnut dip is one of my go-to dishes to impress.
Pretty simple to make and always a hit with guests! Fancy giving in a go?
This is what you'll need
6 tbs fresh brown bread crumbs
1 red chilli (2 if you're adventurous!)
1 red pepper (chopped)
1 garlic clove (crushed)
1 tsb smoked paprika
1 tsb ground cumin
1 tbs tomato puree
1 tbs red wine vinegar
6 tbs olive oil
salt and pepper
toasted pitta to serve
- Toast walnuts for 2 minutes
- Put the walnuts and breadcrumbs in a food processor and whizz until finely ground. Add the pepper, chilli pepper and garlic and process until smooth
- Add the paprika, cumin, tomato paste, and vinegar. Season and blend until smooth
- Slowly pour in the olive oil into the food processor while it's still running. Add water or lemon juice if the mixure is too thick
- Sprinkle with pomegrante seeds. Cover and chill until ready to serve
- Cover the bulgar wheat with cold water in a bowl and leave for 1.5 hours. Test that it is ready to eat then drain the water out
- Mix the olive oil and lemon juice in a jug along with the salt and pepper and pour over the wheat. Leave marinate for half an hour
- Add the spring onions, pepper, tomatoes, parsley, and mint and mix. Top it with the olives.
My fellow foodie friend Alice came round with some creations of her own (homemade houmous and an aubergine, chickpea and spinach dish) which were delish! Couldn't have asked for a better foodie night than one with this lot.