Wednesday, March 21, 2012

Roasted Red Pepper and Walnut Spread

This toasty, colorful spread goes great with a nice loaf of bread or pita.

Spread and bread.
Recipe: 
Roasted Red Pepper and Walnut Spread

  • 2 - 3 whole roasted red peppers with seeds removed (fresh or from a jar)
  • 2/3 cup bread crumbs
  • 1 cup walnuts, toasted
  • 4 large garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 1 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes (or more to taste)
Combine all of the ingredients in a food processor.  Purée to a smooth consistency, and season to taste.  

Yields 1 cup of spread.

Comments:
Taste:       
This spread has a pleasantly complex yet earthy flavor.  The roasted peppers and toasted nuts go well with the honey, and the spices add just a touch of heat.  I could have processed our spread a little more, I think, since it wasn't completely smooth; on the other hand, you might like a little bit of texture.     
Accessibility:     
I used leftover jarred roasted red peppers that we had purchased to make Orzo Pilaf.  They were easy to find but perhaps difficult to use up all at once.  If you don't have honey I do recommend that you still stick with another liquid sweetener, as granulated sugar could make the spread too grainy.   
 Ease of Preparation:    
Food processors are wonderful. 
Non-vegan friendliness:   
This would be a great dish to make for non-vegan friends and family.  It's a tasty spread that you could serve alongside hummus.   

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