Tangy roast pepper & walnut dip

Tangy roast pepper & walnut dip

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(18 ratings)

Prep: 10 mins Cook: 2 mins


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


  • 1 tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve
  • 6 tbsp extra-virgin olive oil
  • 100g walnut halves



    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)


  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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17th Jul, 2017
I roasted my own peppers for this dip and it was exceptional. It's actually healthy, too.
1st Jan, 2017
Might as well give credit,its a middleastern syrian dip..
Epicurious foodie
26th Jun, 2016
Lovely dip- perfect to go with pre dinner drinks. Great with some pita bread that's been drizzled in oil and salt and toasted in the oven.
31st Jan, 2014
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.
28th Feb, 2013
It absolutely delicious! The tangy peppery dip has just the right mount of bite!
20th Nov, 2012
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.
17th Aug, 2012
This is absolutely delicious and went down really well with our guests.
7th Aug, 2012
Absolutely one of the best tastes ever. I add a little water from pasta, crumbled cooked bacon and you have a wonderful pasta dish.
5th May, 2012
Delicious!!! Made mine with Lemon Juice... will definitely be making this again.
26th Mar, 2012
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.


Victoria Ann
18th Feb, 2017
Delicious! Just made this recipe and used it as a spread in a sandwich, I have got lots left! Will it store in a jar in the fridge? And how long for?
goodfoodteam's picture
28th Feb, 2017
Thanks for your question. If refrigerated after making and stored sealed in a jar, this will keep for a week.
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