Ingredients
Servings:
- 4.93 mlground cumin
- 4.93 mlground pimenton, smoked paprika, plus extra to serve
- 88.72 mlextra-virgin olive oil
- 100 gwalnut halves
- 225 groasted red pepper from a jar, drained
- 14.79 mltomato purée
- 1garlic clove, crushed
- 29.57 mlpomegranate molasses, or substitute lemon juice or red wine vinegar
Preparation
- 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.