Photo: Mockup Graphics
Tangy roast pepper & walnut dip
7 ingredients
10 min + 2 min
Serves 8, with other dishes
openrecipes
A nice and spicy partner to pre-dinner drinks. Great with some toasted pitta for dipping
Estimated Nutrition (whole recipe, rough)
337
Calories
5g
Protein
18g
Fat
45g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Molasses | 1 tbsp (20g) | 58 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes