Serves 4-8 people (along side other dishes) |  Prep 10 mins | cook 30 mins (roasting red peppers & chilli @ 220c / 200(fan) / Gas Mark 7)

Inexpensive / Gluten-Free / Vegan /

If you want this light dip to live up to it’s fiery name then leave the seeds of the chilli in for the ultimate kick. This goes really well along side my recipe for Coal (black quinoa coated chicken nuggets) – to create Coal & Fire. This is also great along side vegetable sticks for a healthy buffet style dinner. Any leftovers can be kept in an air-tight container in the fridge for 2 days.

RED PEPPER- Contains anti-oxidant vitamins C & A. Which both help to support a healthy immune system. Rich in flavanoids and anti-oxidants, these brightly coloured peppers have been linked to anti-cancer benefits. (SOURCE: )

WALNUTS- Good source of B7, which is the vitamin that helps strengthen hair and reduce hair loss. The other B-complex vitamins in the walnut help you fight the ageing process on your skin and can help obtain a healthy glow. (SOURCE: ) . Walnuts have also been found to have anti-cancer benefits with the slowing of tumour growth in breast and prostate cancers. (SOURCE: )



2 red peppers, roasted in the oven whole, de-skinned / de-seeded and sliced

1 long red chilli, roasted in the oven whole, de-skinned / de-seeded and sliced

30g walnuts, dry-toasted in a frying pan

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1 tsp lemon juice

½ tsp smoked paprika

½ tsp cumin

Glug pomegranate juice

Olive oil

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  1. Combine all the ingredients in a small food processor and pulse until smooth.
  2. Add around 2 tablespoons of olive oil and pulse again. Serve.


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