Red pepper and walnut dip

Serves 8:

1/3 cup olive oil

1 onion, thinly sliced

4 red bell peppers, seeded and

cut into strips

2 garlic cloves, crushed

1 cup toasted walnuts, chopped

grated zest and juice of 1 lemon sea salt

Method:

1 Heat the oil in a heavy frying pan over low heat. Add the onion and a pinch of salt, and gently cook for about 5 minutes until soft.

2 Stir in the peppers, and cook for about 30 minutes until very soft, stirring frequently. Stir in the garlic, and cook 30 seconds. Let cool slightly.

3 Scrape the pepper mixture into a blender. Add the walnuts and lemon zest and juice, and blend to a chunky purée. Serve at room temperature with warm pita bread or carrot and cucumber sticks for dipping.

variation:

Use macadamia nuts instead of walnuts. You may also like to add about ½ cup Greek-style plain yogurt and chopped cilantro leaves, stirring into the mixture at the end.

Cook’s Notes:

To toast the walnuts, spread the nuts in a single layer on a baking sheet. Toast in a preheated 350°F (180°C) oven for 8–10 minutes, stirring once or twice to make sure they do not burn.

Red pepper and walnut dip