This recipe probably ends up being too heavy on the nuts. I end up leaving half of them out but they're nice to keep around to sprinkle on salads etc. 

  • 100g pine nuts
  • 100g almonds
  • 100g cashew nuts
  • 100g pistachios
  • 2 shallots
  • 3 garlic cloves
  • 1 red pepper
  • 3 red chillies
  • olive oil
  • 50g tomato paste
  • 2 tbsp fresh lemon juice
  • 1 tbsp cumin
  • sea salt and black pepper
  • flat-leaf parsley, chopped
  • pitta bread, to serve

Preheat the oven to 200 degrees. Roast all nuts until golden. Crush them finely in a food processor and put to one side. In a food processor, blend the shallots, garlic, red pepper and two of the chillies.

Slowly add olive oil to make a paste consistency, then add the tomato paste and lemon juice. Season with cumin, sea salt and black pepper.

In a bowl, mix the paste with the crushed roasted nuts until you get a smooth dip. Put in a small bowl and garnish with the remaining red chilli, sliced, chopped parsley, a drizzle of olive oil, plus extra nuts if desired. Serve with pitta bread.