Roast Pepper Spread With Walnuts and Garlic |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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:
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 red pepper flakes or hot paprika or any small dried chili, to taste |
salt, to taste |
Directions:
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).
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