Tangy roast pepper & walnut dip - Good Food Middle East

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)