TANGY ROAST PEPPER & WALNUT DIP

Tangy roast pepper & walnut dip image

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

Provided by Jennifer Joyce

Time 12m

Yield Serves 8, with other dishes

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 198 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Protein 2 grams protein, Sodium 0.44 milligram of sodium