Walnut & Red Pepper Dip

Use roasted red peppers from a jar, or grill or roast fresh peppers, then peel and seed them.

Ingredients

4 Tbsp	Olive oil
1 tsp	Smoked paprika
1 tsp	Smoked paprika
1 tsp	Ground cumin
100 g	Walnuts (Main)
250 g	Red peppers, roasted, drained (Main)
2 cloves	Garlic, crushed
1 Tbsp	Tomato paste
2 Tbsp	Pomegranate molasses

Directions

1. Heat the cumin, paprika and olive oil in a small pan over low heat until fragrant.
2. Combine all the ingredients in a blender, mixing until smooth. Refrigerate until ready to serve.
3. Excellent served with cucumber batons for dipping.