Tangy Roast Pepper & Walnut Dip |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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A nice and spicy partner to pre-dinner drinks. Great with some toasted pita for dipping Ingredients:
1 teaspoon ground cumin |
1 teaspoon smoked paprika, plus extra to serve |
6 tablespoons extra virgin olive oil |
4 ounces walnut halves |
8 ounces roasted red peppers, from a jar, drained |
1 tablespoon tomato paste |
1 garlic clove, crushed |
2 tablespoons red wine vinegar |
fresh ground black pepper |
Directions:
1. In a pan, heat the ground cumin and paprika in the olive oil until fragrant. Combine the rest of the ingredients in a food processor, then season with salt and pepper.
2. With the motor running, slowly pour in the spiced olive oil until incorporated.
3. Add a tbsp of water if it's too thick.
4. Scoop into a bowl and serve with freshly ground black pepper and paprika on top.
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