Tangy roast pepper & walnut dip
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Tangy roast pepper & walnut dip

By Jennifer Joyce

A nice and spicy partner to pre-dinner drinks. Great with some toasted pitta for dipping

  • Prep:10 mins
    Cook:2 mins
  • Easy

Nutrition per serving

  • kcal 198
  • fat 18g
  • saturates 2g
  • carbs 6g
  • sugars 5g
  • fibre 0g
  • protein 2g
  • salt 0.44g

Ingredients

  • 1 tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve
  • 6 tbsp extra-virgin olive oil
  • 100g walnuts halves
  • 225g roasted red peppers from a jar, drained
  • 1 tbsp tomato purée
  • 1 garlic clove, crushed
  • 2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)

Method

  1. In a pan, heat the ground cumin and pimenton in the olive oil until fragrant. Combine the rest of the ingredients in a food processor, then season with salt and pepper. With the motor running, slowly pour in the spiced olive oil until incorporated. Add a tbsp of water if it’s too thick. Scoop into a bowl and serve with freshly ground black pepper and pimenton on top.

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