Eating In

This is another dip recipe. The recipe I’m giving is adapted from Arto der Haroutunian’s ‘Middle Eastern Cookery’

2 tablespoons red chilli pepper
150ml olive oil
25g stale breadcrumbs
2 tablespoons of lemon juice
175g walnuts
1 teaspoon ground cumin
1 teaspoon ground allspice
2 tablespoons water
Salt to taste

Blend all the ingredients together until you have a smooth paste. Spoon into a small bowl and garnish with olive oil and flat leafed parsley. Chill before serving. If you think that 2 tablespoons of chilli pepper might be a bit too hot to handle, you can substitute paprika. You can also vary the amounts of breadcrumbs and walnuts or add tomato puree. With any of these Middle Eastern dips it’s a question of taste or trial and error. There’s no reason why you shouldn’t invent your own dip recipe.