Our friend Lisa served this dip at a large gathering over quartered avocados and we loved it so much that we asked for some pointers and set about recreating it. We used a recipe for Baba Ghanoush from Claudia Roden and substituted the aubergines with capsicums, added cashew nuts and feta and toned lemon juice and garlic down to complement the capsicums’ sweeter tones. This dip is wonderful on bread, carrot or celery sticks (or indeed avocados!). Accompanied by some tabouleh, it makes a wonderful light summer lunch.
- 7 red capsicums
- 1 and ½ cups of roasted cashew nuts
- 100gr feta cheese
- Juice of 1 lemon (or more to taste)
- 1 crushed garlic cloves (or more to taste)
- 2 tablespoons of tahina paste (or more to taste) – I use the unhulled one, which is darker and has a deeper flavour
- Olive oil
- Salt and pepper
- Cut the stalks and seeds out of the capsicums, place upside down in a baking dish and roast in a 180’ C oven until soft and a bit blackened (approximately 1 hour)
- Put the capsicums in a salad bowl and cover with a plastic bag. Leave steaming for at least ten minutes and then uncover and peel. Steaming the capsicums makes peeling them much easier
- Put the cashew nuts in a food processor and grind them to crumb size
- Add the capsicums, feta, lemon juice, garlic, salt and pepper, two spoonfuls of tahina and a generous splash of olive oil and process into a paste
- Add more tahina, lemon juice and salt to reach the level of zestiness that suits your palate
- For best consistency, cook one day in advance and store in the fridge; that gives the nuts enough time to soak up the juices, which firms the dip up.