Tangy roast pepper & walnut dip
A nice and spicy partner to pre-dinner drinks. Great with some toasted pitta for dipping
- Prep: 10 mins
Cook: 2 mins
- Serves 8, with other dishes
- Easy
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)
Method
-
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.
from 999999999999 http://ift.tt/1ACXOnH
