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
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  • 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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10th Feb, 2012
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.
30th Sep, 2011
This was so popular at my last gathering, people couldn't stop marvelling at how delicious it was. And so simple to make. Perfect!
9th Aug, 2011
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!
15th Mar, 2011
Excellent! have made it a few times now, I agree with above go easy on the vinegar, just add to taste
7th Feb, 2011
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!!!!!!!!
26th Dec, 2010
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.
9th Nov, 2010
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.
30th Nov, 2009
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.
25th Feb, 2009
We love this recipe and have made it a couple of times.
29th Dec, 2008
my guest loved this and asked for the recipe. will make it again.


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