Tangy roast pepper & walnut dip

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• Wenche C

  21 December 2008

  Wenche C rated and commented on this recipe

  

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

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• elaine

  29 December 2008

  elaine rated and commented on this recipe

  

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

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• jo.power

  25 February 2009

  jo.power rated and commented on this recipe

  

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

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• Zyng

  30 November 2009

  Zyng rated and commented on this recipe

  

  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.

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• Navlyn

  15 March 2010

  Navlyn rated this recipe

  

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• porge

  09 November 2010

  porge rated and commented on this recipe

  

  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.

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• ellen

  26 December 2010

  ellen commented on this recipe

  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.

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• ellen

  26 December 2010

  ellen rated this recipe

  

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• Bennie

  07 February 2011

  Bennie rated and commented on this recipe

  

  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!!!!!!!!

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• sarah

  15 March 2011

  sarah rated and commented on this recipe

  

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

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• minacolada

  09 August 2011

  minacolada rated and commented on this recipe

  

  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!

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• thynk2much

  30 September 2011

  thynk2much rated and commented on this recipe

  

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

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• cakeanyone?

  10 February 2012

  cakeanyone? rated and commented on this recipe

  

  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.

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• cakeanyone?

  26 March 2012

  cakeanyone? commented on this recipe

  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.

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• flutterpillar76

  05 May 2012

  flutterpillar76 commented on this recipe

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

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• hilary

  07 August 2012

  hilary rated and commented on this recipe

  

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

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• Adam

  17 August 2012

  Adam rated and commented on this recipe

  

  This is absolutely delicious and went down really well with our guests.

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• Nutritionista

  20 November 2012

  Nutritionista commented on this recipe

  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.

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• Ipsh

  28 February 2013

  Ipsh commented on this recipe

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

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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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Difficulty and servings

Serves 8, with other dishes

Preparation and cooking times

Prep 10 mins

Cook 2 mins

Vegetarian, Vegan, Dairy-free

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)

PER SERVING

198 kcalories, protein 2g, carbohydrate 6g, fat 18 g, saturated fat 2g, fibre 0g, sugar 5g, salt 0.44 g

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