Tangy roast pepper & walnut dip

Tangy roast pepper & walnut dip

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(14 ratings)

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Cooking time

Prep: 10 mins Cook: 2 mins

Skill level

Easy

Servings

Serves 8, with other dishes

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
198
protein
2g
carbs
6g
fat
18g
saturates
2g
fibre
0g
sugar
5g
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)

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Method

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.

Recipe from Good Food magazine, November 2008

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Comments

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102011503's picture

Rave feedback from my guests, they loved it, really delicious with a great texture. Also my husband keeps asking for it every Saturday night. Think I used lemon juice, must have been that or white wine vinegar... going to try to freeze some this time.

ipsh72's picture

It absolutely delicious! The tangy peppery dip has just the right mount of bite!

nutritionista's picture

This is delicious! I never have all the correct ingredients so I swapped-out the pimento for smoked paprika, the red wine vinegar for white, fresh garlic for half a tsp garlic granules & substituted 30g pre-soaked almonds to make up the 100g of nuts... The result is a tasty vegan sandwich filler served on wholemeal bread with sweet pea shoots.

adamj1984's picture
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This is absolutely delicious and went down really well with our guests.

bedcrumbs's picture
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Absolutely one of the best tastes ever.
I add a little water from pasta, crumbled cooked bacon and you have a wonderful pasta dish.

flutterpillar76's picture

Delicious!!! Made mine with Lemon Juice... will definitely be making this again.

cakeanyone's picture
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Just made this for the second time using pomegranate molasses this time. Only used 1tbsn - any more and it would've been too sweet - and then used 1tbsn red wine vinegar to counteract the sweetness! Ended being really delicious again.

cakeanyone's picture
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Absolutely delicious!! I used an Aldi jar of peppers (280g gross weight, 168g drained) and the oil from the jar which was about 6 tbsn. Only used half a tbsn of sherry vinegar (the only vinegar I had) and this was the perfect amount.

thynk2much's picture
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This was so popular at my last gathering, people couldn't stop marvelling at how delicious it was. And so simple to make. Perfect!

minacolada's picture
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Fab! Made this for a barbecue and even my wife (who doesn't like peppers, or walnuts) loved it. It has a wonderful texture, very filling and almost 'meaty'. Will definitely be whipping this up again sometime in the future.

I used lemon juice instead of pomegranate molasses; might try red wine vinegar next time!

sarahpoole's picture
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Excellent! have made it a few times now, I agree with above go easy on the vinegar, just add to taste

renatelong's picture
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Great recipe!! I made it in the morning and served it with other dips as a starter for a dinner party in the evening. It went down a treat. Agree with earlier comments to reduce the red wine to 1 tablespoon. Will def. make this again!!!!!!!!

julieellenkelly's picture
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excellent.... very easy to make and all my friends loved it. am about to make it again as part of boxing day supper for my family.

porgelet's picture
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I tried this out for the first time last Friday on a group of friends and it went down a storm - everyone asked for the recipé. I didn't have any pimenton in my cupboard so substituted with espelette chili, and used lemon juice instead of the pomegranate molasses (I wouldn't know where to start looking for those here in France). So quick and easy, and absolutely delicious! A friend tried it with some camembert and said it was a wonderful combination of flavours.

marijas's picture
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This is absolutely superb, with guests oohing and aahing every time I make it :) My only amendment would be to use only 1 tbsp of red wine vinegar if substituting the pomegranate molasses as more than that overpowers the other tastes, I find.

jompower's picture
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We love this recipe and have made it a couple of times.

elainegrima's picture
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my guest loved this and asked for the recipe. will make it again.

wecelius's picture
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All my guests loved this one. It is tasty and crunchy, with a lovely color.

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