Brain-boosting recipe for 8, with other dishes people, takes only 2 mins; recipe has ground cumin, extra-virgin olive oil, walnut, red pepper, tomato puree, garlic clove and pomegranate molasses.
Tangy roast pepper & walnut dip
Course: Brain-boosting
Servings
8, with other dishes
servings
Prep time
10 mins
Ingredients
- Red Pepper: 225g roasted red pepper from a jar, drained
- Garlic Clove: 1 garlic clove, crushed
- Extra Virgin Olive Oil: 6 tbsp extra-virgin olive oil
- Ground Cumin: 1 tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve
- Tomato Puree: 1 tbsp tomato puree
- Walnut: 100g walnut halves
- Pomegranate Molasses: 2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)
Directions
- 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.
