John Myers
Dips / Pastes: Spicy Walnut and Tomato Paste
The perfect dips / pastes: spicy walnut and tomato paste recipe with a picture and simple step-by-step instructions.
Spices:
- 150 g Walnut kernels
- 1 middle Clove of garlic
- 1 disc Roasted wholemeal toast
- 2 tbsp Frozen leaf parsley
- 5 Sun-Dried tomatoes in oil, drained
- 2 tbsp Tomato paste
- 5 tbsp Vegetable oil, here my lemon-orange oil, link to the recipe in preparation step 3
- 2 tbsp Pomegranate syrup
- 1 tsp Freshly squeezed lemon juice
- 0,5 tsp Sumak spice *, Turkish supermarket
- 1 tsp Tandoori Masala seasoning mix, e.g. from the Asian market
- 1 pinch Ground cumin
- 0,5 tsp Red chilli flakes
- 0,5 tsp Salt
- Roast the sesame seeds in a pan until golden brown and allow to cool a little. Put the walnuts in a food processor and roughly chop them. Peel off the clove of garlic, cut a little smaller. Divide the toast into pieces. Add everything together with the parsley, dried tomatoes, sesame seeds, tomato paste, oil, pomegranate syrup, lemon juice and spices to the walnuts. Puree all ingredients to a fine paste.
- Season the paste again and let it steep for about two hours. Then arrange decoratively and serve. Tastes very good as a starter with flatbread. I had frozen a homemade flatbread. Link to the baking recipe in preparation step 4. Bon appetit and have fun trying it out :-)!
- Link to the recipe for lemon-orange oil: Oil: Lemon-orange oil with thyme
- Link to the baking recipe for flatbread: Baking bread: Simple flatbread
- * Sumak is a sour spice that is traditionally used in Turkish and Arabic cuisine.
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