Tangy roast pepper & walnut dip
- Jennifer Joyce
Save recipe
Serves 8, with other dishes
Easy
Prep: 10 mins
Cook: 2 mins
A star rating of 4.7 out of 5.26 ratingsRate
loading...
A nice and spicy partner to pre-dinner drinks. Great with some toasted pitta for dipping
Dairy-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
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)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal198
-
fat18g
-
saturates2g
-
carbs6g
-
sugars5g
-
fibre0g
-
protein2g
-
salt0.44g
low
Ad
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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.26 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...