Photo by Emma Boyd
Using Alexandra’s Rose Harissa
1 can cannellini beans
3 tablespoons olive oil
2 onions, quartered, finely sliced
1 red capsicum, seeds removed, sliced
1 clove garlic
1 tablespoon + 2 teaspoons Rose Harissa paste
85g walnuts, toasted
2 teaspoons maple syrup
teaspoon sea salt
zest 1 lemon, plus 2 tablespoons juice
Drain the cannellini beans into a sieve then rinse well and set aside to drain again.
Heat 1 tablespoon of the olive oil over a medium heat in a heavy-bottomed frying pan. Add the onion and cook slowly until caramelised. This will take around 20 minutes.
Once cooked transfer the onion to the bowl of a food processor, return the frying pan to the heat, turn up to high and cook the red pepper until the skin begins to char. Remove from the heat and add this to the food processor along with the garlic, 1 tablespoon of the Rose Harissa paste, the drained cannellini beans, 65g of the walnuts, the maple syrup, salt and the lemon zest and juice. Process on high until smooth. This will take several minutes and as you go you will have to stop and scrap down the sides with a spatula. Transfer to a serving bowl.
Chop the remaining 20g (handful) walnuts and put these into a small bowl along with the remaining 2 tablespoons olive oil and the 2 teaspoons Rose Harissa paste and mix well to combine.
Spoon this mixture over the dip before serving and scatter with rose petals if desired.
Makes 2 cups
Recipe and photography by Emma Boyd.