Tangy Roast Pepper & Walnut Dip

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika, plus extra to serve
• 6 tablespoons extra virgin olive oil
• 4 ounces walnut halves
• 8 ounces roasted red peppers, from a jar, drained
• 1 tablespoon tomato paste
• 1 garlic clove, crushed
• 2 tablespoons red wine vinegar
• fresh ground black pepper

1. In a pan, heat the ground cumin and paprika in the olive oil until fragrant.
2. Combine the rest of the ingredients in a food processor, then season with salt and pepper.
3. With the motor running, slowly pour in the spiced olive oil until incorporated.
4. Add a tbsp of water if it's too thick.
5. Scoop into a bowl and serve with freshly ground black pepper and paprika on top.

ground cumin, paprika, extra virgin olive oil, walnut halves, red peppers, tomato paste, garlic, red wine vinegar, fresh ground black pepper

Taken from www.food.com/recipe/tangy-roast-pepper-walnut-dip-355968 (may not work)