BUTTERBEAN MASH WITH MUHAMMARA

Muhammara is a spicy Levantine dip made from red capsicums and walnuts. It keeps in the fridge for 3 days. It is as lovely spooned in to a cheese sandwich or served with grilled meat as it is as a dip.

INGREDIENTS

Muhammara
2 red capsicums
1 tsp olive oil, plus extra to drizzle
4 garlic cloves, peeled
1 tsp picked thyme leaves
1/4 tsp sweet smoked paprika
pinch chilli flakes
1 tsp balsamic vinegar
30g walnuts halves, lightly roasted and roughly chopped, plus a few extra to garnish (if you like)
salt
Mash
50ml olive oil
1 garlic clove, skin on and lightly crushed
1 x 400g tin butter beans, drained and rinsed
garlic and truffle oil to garnish
Roti bread or lebanese bread to serve

METHOD:
Preheat oven to 200°C.
To roast the capsicums, brush skins with olive oil and put on a parchment-lined baking tray. Roast for about 15 minutes and then add the garlic. (Don't forget the garlic!! I did!! I had to cook it later by itself 😜.)
Continue to roast for about 15 minutes or until the skin of the capsicums is soft and starting to blacken and the garlic is golden brown.

Peel the capsicums and place them in a bowl. 

Roast the walnuts in a small fry pan until lightly brown.

Put the capsicum in a food processor, along with the garlic, thyme leaves, paprika, chilli flakes, vinegar, walnuts and a pinch of salt. 

Blitz to form a rough paste and set aside.

To make the mash, put the oil into a small saucepan and place on medium heat. Once hot, add the garlic clove and thyme sprig and fry very gently for 2-3 minutes, until the garlic starts to caramelize. 
Discard the garlic and set the sprig of thyme aside, along with 1 tsp of the oil. (Or if you are running late, you can actually use bought garlic oil instead.)
Pour the remaining oil into a food processor with the butterbeans, 1/2 tablespoon of water and a pinch of salt.

Blitz until completely smooth, adding a little more water if you need to.
Spread out on a platter, creating a natural rim around the edge.

Spoon the red capsicum sauce in the centre.
Top with the crispy thyme sprig and the oil. Garnish with the chopped walnuts if you like.

Serves 2-3

This dip can be made in advance, but make sure you serve it at room temperature.