A nice and spicy partner to pre-dinner drinks. Tangy Roast Pepper and Walnut Dip is great with some toasted pita for dipping or spread on crostini.

Tangy Roast Pepper and Walnut Dip

Tangy Roast Pepper and Walnut Dip
 
Author:
Recipe type: Appetizer
Cuisine: Spanish
Serves: 1 batch
Ingredients
  • 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)
Instructions
  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).
Nutrition Information
Serving size: batch Calories: 198 Fat: 18 g Saturated fat: 2 g Carbohydrates: 6 g Sodium: 0.44 g Fiber: 0 g Protein: 2 g

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