Tangy Roast Pepper & Walnut Dip
Today's recipe offers a zesty and flavorful red pepper and walnut dip that is sure to delight your taste buds. With a harmonious blend of roasted red peppers, walnuts, and aromatic spices, this dip brings a burst of Mediterranean-inspired flavors to your table. Perfect for dipping or spreading, this easy-to-make dip is a great addition to any gathering or simply as a special treat for yourself. Let's dive into creating this delicious dip together!
— Constant Cookbook
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 purée
- 1 garlic clove , crushed
- 2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)
Instructions
- 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. With the motor running, slowly pour in the spiced olive oil until incorporated. Add a tbsp of water if it’s too thick. Scoop into a bowl and serve with freshly ground black pepper and pimenton on top.
Cook Time
2M
Prep Time
PT10M
Yield
Serves 8, with other dishes
Nutrition
- Calories: 198 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.44 milligram of sodium
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