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Tangy roast pepper & walnut dip

Tangy roast pepper & walnut dip

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A star rating of 4.9 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8, with other dishes

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

  • Dairy-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal198
fat18g
saturates2g
carbs6g
sugars5g
fibre0g
protein2g
low insalt0.44g
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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)

Method

  • STEP 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.

Recipe from Good Food magazine, November 2008

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Overall rating

A star rating of 4.9 out of 5.18 ratings
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