Tangy roast pepper & walnut dip

Ingredients

• 1 tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve
• 6 tbsp extra-virgin olive oil
• 100g walnuts halves
• 225g roasted red peppers from a jar, drained
• 1 tbsp tomato purée
• 1 garlic clove, crushed
• 2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)

Directions

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.