Tangy roast pepper & walnut dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8, with other dishes
Skip to ingredients
- 1tsp each ground cuminand ground pimenton (smoked paprika), plus extra to serve
- 6 tbsp extra-virgin olive oil
- 100g walnuthalves
- 225g roasted red pepperfrom a jar, drained
- 1 tbsp tomato purée
- 1 garlic clovecrushed
- 2 tbsp pomegranate molasses(or substitute lemon juice or red wine vinegar)
Nutrition: per serving
- kcal198
- fat18g
- saturates2g
- carbs6g
- sugars5g
- fibre0g
- protein2g
- salt0.44glow
Method
step 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.
