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Tangy roast pepper & walnut dip

Tangy roast pepper & walnut dip

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

Difficulty and servings

Easy

Serves 8, with other dishes

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 2 mins

Vegetarian

Vegetarian, Vegan, Dairy-free

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.

PER SERVING

198 kcalories, protein 2g, carbohydrate 6g, fat 18 g, saturated fat 2g, fibre 0g, salt 0.44 g

Recipe from Good Food magazine, November 2008.

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Latest comments and suggestions

  • 21 December 2008

    Wenche C rated and commented on this recipe

    5 stars

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

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  • 29 December 2008

    elaine rated and commented on this recipe

    5 stars

    my guest loved this and asked for the recipe. will make it again.

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  • 25 February 2009

    jo.power rated and commented on this recipe

    5 stars

    We love this recipe and have made it a couple of times.

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Difficulty and servings

Easy

Serves 8, with other dishes

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 2 mins

Vegetarian

Vegetarian, Vegan, Dairy-free

Ingredients

Send to a friend Print this recipe Add to your binder

PER SERVING

198 kcalories, protein 2g, carbohydrate 6g, fat 18 g, saturated fat 2g, fibre 0g, salt 0.44 g

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