Tangy roast pepper & walnut dip

10-30 minutes 200 kcal or less nibbles pate pepper dip pomegranate molasses quick red pepper red peppers roast pepper dip starters vegan vegetarian veggie walnut walnuts

N/A

Serves 8, with other dishes

Source

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

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.