If you are roasting your own peppers: char them over a flame or under a hot grill until the skins blacken and blister all over, about 10 min. Seal them in a covered bowl to steam for 10 min, then rub off the skins, pull out the cores and seeds, and let them drain in a sieve. If you are using jarred roasted peppers, drain them well and pat them dry instead — wet peppers make a sloppy dip.

⚠ Squeeze the drained peppers in a clean cloth; every extra drop of water thins the dip and dulls the walnut flavour.

• Roasted red peppers