Tangy roast pepper & walnut dip

• ground cumin↗1tsp each tsp

  and ground pimenton (smoked paprika), plus extra to serve

• extra-virgin olive oil↗6 tbsp tbsp
• walnut↗100g g

  halves

• roasted red pepper↗225g g

  from a jar, drained

• tomato purée↗1 tbsp tbsp
• garlic clove↗1

  crushed

• pomegranate molasses↗2 tbsp tbsp

  (or substitute lemon juice or red wine vinegar)

Step-by-step instructions

1. 1

   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.