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Tangy roast pepper & walnut dip


Tangy roast pepper & walnut dip Recipe

Ingredients:
  • 1 tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve
  • 6 tbsp extra-virgin olive oil
  • 100g walnuts halves
  • 225g roasted red peppers from a jar, drained
  • 1 tbsp tomato pure
  • 1 garlic clove , crushed
  • 2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)
Directions:
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