Roast Pepper Spread With Walnuts and Garlic
photo by GaylaJ
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 3 -4 red peppers, roasted (or about 1 1/2 cups canned or jarred roasted red peppers)
- 1 cup walnuts
- 1 tablespoon roughly chopped garlic
- 2 tablespoons extra virgin olive oil
- 1 lemon (will be using the grated zest and the juice)
- 1 teaspoon ground cumin
- hot paprika or any small dried chili, to taste
- salt, to taste
directions
- 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.
- 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.).
- Transfer the paste to a bowl and add the juice of the lemon, hot red pepper flakes, and salt. Taste and adjust seasoning.
- Serve, or cover and refrigerate for a day or two (bring back to room temperature before serving).
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Reviews
-
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.