• 8servings
  • 2minutes
  • 198calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve

  2. 6 tbsp extra-virgin olive oil

  3. 100g walnuts halves

  4. 225g roasted red peppers from a jar, drained

  5. 1 tbsp tomato puree

  6. 1 garlic clove , crushed

  7. 2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)

Instructions Jump to Ingredients ↑

  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.


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