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Tangy roast pepper & walnut dip
- 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:View on BBC Good Food
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