Tangy roast pepper & walnut dip

Tangy roast pepper & walnut dip

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(18 ratings)

Prep: 10 mins Cook: 2 mins

Easy

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

  • Vegetarian
  • Vegan
  • Dairy-free

Nutrition: per serving

  • kcal198
  • fat18g
  • saturates2g
  • carbs6g
  • sugars5g
  • fibre0g
  • protein2g
  • salt0.44g
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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 walnut halves
    Walnuts

    Walnut

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    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 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)

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.

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Comments, questions and tips

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wecelius
21st Dec, 2008
5.05
All my guests loved this one. It is tasty and crunchy, with a lovely color.

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