Roast Red Pepper Walnut

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.
roast pepper and walnut recipe
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Servings:  8
Prep Time:  12 mints
Total Time:  15 mints

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• 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)

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