Roast Pepper Spread With Walnuts and Garlic

Total Time
Prep 15 mins
Cook 0 mins

Great stuff ... from Mark Bittman's "The Best Recipes in the World". This spread can be served with bread or vegetable sticks, but it is also wonderful as a sandwich ingredient. It can be made hours or even a day in advance, but always let it come back to room temperature before serving.

Ingredients Nutrition


  1. Make sure the peppers are without seeds. Combine them in a food processor along with the walnuts, garlic, olive oil, the grated zest of the lemon, and the cumin.
  2. Pulse to process so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (If you are feeling energetic and have a mortar and pestle, you can also process by hand.).
  3. Transfer the paste to a bowl and add the juice of the lemon, hot red pepper flakes, and salt. Taste and adjust seasoning.
  4. Serve, or cover and refrigerate for a day or two (bring back to room temperature before serving).
Most Helpful

Muhammara is an amazing and unique spread/dip! Your recipe is wonderful. Next time, I'll try to reduce the number of calories by reducing the olive oil.

YoungEngineer November 16, 2009

This is awsome!!!

jiva1 April 25, 2007

This is very good. Reminds me almost a roasted red pepper hummus taste. I made this first with three medium red peppers and thought it needed just a bit more so added another 1.5 peppers. I ended up using the 2 orange peppers since I ran out of red. I toasted the walnuts first before adding them. Since I increased the peppers a bit I upped the cumin another 1/8 tsp. For the heat I used a couple of sprinkles of cayenne. This is very good with pita and fresh veggies. I used this to round out appetizers for our super bowl party. I had wayyyy too many sour cream/cheese dips and spreads and this was a great break from it. Thanks for the yummy recipe. I can't wait for my vegetarian step daughter to taste it.

BrattiPattiB February 04, 2007