Strange things accumulate in the kitchen cupboards of holiday rentals, bits and pieces left behind by until a whole random pantry develops. Some are useful: salt, oils, condiments. But some are just odd, forgotten or not worth the trouble of repacking to take home.
Years ago I was staying in a holiday house at Christmas and found a jar of roasted red peppers in the cupboard. One afternoon, in a grazing mood between lunch and dinner, the edge taken off my inhibitions by some decent Riesling, I decided to turn them into a dip with some chips. A largely untouched bowl of walnuts was put to good use (as were the nutcracking talents of a friend) and the first version of this was made. Since then, I’ve modified it to the point I like, which is the recipe below, and I encourage you to continue to change it yourself.
It makes a perfectly easy dip – after all, it requires nothing more of you than running a blender – and you could toss in a can of rinsed chickpeas to instantly bulk it up and turn it into a hummus. Consider it also as a tasty sauce with barbecued meats.
Quick red pepper dip
250g (9 oz) jar of roasted peppers
100g (4 oz) walnuts
1 clove garlic
½ teaspoon ground coriander
½ teaspoon ground cumin
2 tablespoons tahini
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon extra virgin olive oil
Taste and adjust the seasoning. Cover and refrigerate for at least an hour (and up to 2 days) before serving at room temperature.