Red Pepper & Walnut Dip Recipe

Place a small saucepan over a medium-high heat and add the cumin seeds. Cook them for a few minutes, shaking the pan often, until they smell toasted and fragrant (it doesn’t take long). Next, add the olive oil and the smoked paprika to the pan, warm through, then take off the heat.

Put the remaining ingredients into the bowl of a food processor, then, with the motor running, pour in the cumin and paprika-scented olive oil. Blend to a smooth consistency (add a splash of cold water to loosen if it seems too thick), then season to your taste with salt and pepper. Spoon the dip into a serving bowl and scatter the parsley over the top before taking to the table.