Tangy roast pepper & walnut dip
recipe
Tangy roast pepper & walnut dip
No commentsIngredients
- 1 tsp each ground cumin and pimenton (smoked paprika), plus extra to serve
- 6 tbsp extra virgin olive oil
- 100g/4oz walnut halves, toasted
- 225g/8oz roasted red peppers from a jar, drained
- 1 tbsp tomato puree
- 1 garlic clove, crushed
- 2 tbsp pomegranate molasses
Serves:
8
Preparation:
10
Cook Time:
2
Total Time:
12min
Directions
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- 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.
Source: Good Food Magazine
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