This Butterbean hummus with red pepper and walnut paste recipe by Yotam Ottolenghi is such a good one to try. I simply had to make it once I saw the recipe in the Guardian. It looked so good and there can never be enough good dip and paste ideas. In that article there are also a few other good dip recipes, you should definitely have a look!
This plateful consists of two parts, a creamy garlicky butterbean hummus and a paste made from roasted peppers, chillies and walnuts. Hummus is always so good and it's nice to use different pulses to make it. I also love it when peppers are roasted until soggy with black skins. The walnuts just completed this plate.
It was such a good combination and I served it with buttery homemade spelt garlic rolls. This was just the perfect summer spread.