Tangy Roast Pepper and Walnut Dip
Cuisine: Spanish
Author: Epicurus.com Kitchens
  • 1 teaspoon each ground cumin and ground pimenton (smoked paprika), plus extra to serve
  • 6 Tablespoons extra-virgin olive oil
  • 1 Cup walnut halves (about 3 1/2 ounces), plus more for optional garnish
  • 8 ounces roasted red peppers, fresh or from a jar, drained
  • 1 Tablespoon tomato puree
  • 1 garlic clove, crushed
  • 2 Tablespoons 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.
  2. With the motor running, slowly pour in the spiced olive oil until incorporated. Add a tablespoon of water if it's too thick.
  3. Scoop into a bowl and serve with freshly ground black pepper and pimenton on top, or, spread on crostini and top each with a half walnut (shelled).
Calories: 198 Fat: 18 g Fiber: 0 g Protein: 2 g
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/tangy-roast-pepper-and-walnut-dip/1254/