Tangy Roast Pepper and Walnut Dip

Name: Tangy Roast Pepper and Walnut Dip
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: Serves 8, with other dishes
Cuisine: middle eastern
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)

4.65 (25)

⏱ 12 mins 🍽 Serves 8, with other dishes 🌶 middle eastern ✅ Easy 🏷 Buffet

This flavourful Middle Eastern dip is a spicy and tangy companion for pre dinner drinks. It combines roasted red peppers, walnuts and pomegranate molasses, all blended with a fragrant spiced oil. The recipe is quick to prepare, taking just 12 minutes, and is ideal for serving as part of a buffet or as canapes. It pairs wonderfully with toasted pitta bread for dipping.

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

1. Warm the ground cumin and pimenton in the olive oil in a pan until aromatic. 2. Place the remaining ingredients into a food processor and season with salt and pepper. 3. While the processor is running, gradually add the spiced olive oil to blend everything together. 4. Incorporate a tbsp of water if the mixture appears too thick. 5. Transfer the dip to a serving bowl and finish with a sprinkle of freshly ground black pepper and pimenton.

Nutrition (per serving)

Calories198 kcal

Fat18 g

Saturates2 g

Carbs6 g

Sugars5 g

Protein2 g

Sodium176 mg

Recipe details

Skill levelEasy

CategoryBuffet

Cuisinemiddle eastern

DietDairy-free, Vegan, Vegetarian