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Roast Capsicum And Walnut Dip

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Ingredients

Adjust Servings:

	1 teaspoon ground cumin, plus extra to serve
	1 teaspoon smoked paprika, plus extra to serve
	6 tablespoons extra-virgin olive oil
	100 g walnuts
	225 g roasted red pepper from a jars, drained
	1 tablespoon tomato puree
	1 garlic clove, crushed
	2 tablespoons pomegranate molasses (or substitute lemon juice or red wine vinegar)

Nutritional information

348.7

Calories

330 g

Calories From Fat

36.8 g

Total Fat

4.3 g

Saturated Fat

0 mg

Cholesterol

3.4 mg

Sodium

4.6 g

Carbs

2 g

Dietary Fiber

0.9 g

Sugars

4.1 g

Protein

51g

Serving Size

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Roast Capsicum And Walnut Dip

Name: Roast Capsicum And Walnut Dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 1; : 6; : 100; : 225; : 1; : 1; : 2

Features:

Cuisine:

American

Good Food magazine, November 2008

30 min
Serves 4
Easy

Ingredients

Directions

Roast Capsicum and Walnut Dip, Good Food magazine, November 2008, Good Food magazine, November 2008

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Steps

1 Done	In a Pan, Heat the Ground Cumin and Smoked Paprika in the Olive Oil Until Fragrant. Combine the Rest of the Ingredients in a Food Processor, Then Season With Salt and Pepper.
2 Done	With the Motor Running, Slowly Pour the Spiced Oil Until Incorporated. Add a Tablespoon of Water If It's Too Thick.
3 Done	Scoop Into a Bowl and Serve With Freshly Ground Black Pepper and Smoked Paprika on Top.