Tangy roast pepper walnut dip
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)
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