Ingredients for Roast Pepper Spread With Walnuts And Garlic
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How to Make Roast Pepper Spread With Walnuts And Garlic
- Preheat oven to 400°F (200°C). Roast 2 large red bell peppers until the skin is blackened and blistered, about 20-25 minutes. Place in a bowl, cover with plastic wrap, and let cool completely. Once cool, peel, seed, and roughly chop the peppers.
- Combine the chopped peppers, 1/2 cup walnuts, 2 cloves garlic, 1/4 cup olive oil, the zest of 1 lemon, and 1 teaspoon cumin in a food processor.
- Pulse until the ingredients are finely chopped but not completely pureed. You want a chunky paste with some texture.
- Transfer the mixture to a bowl. Add the juice of 1 lemon, 1/4 teaspoon red pepper flakes (or more, to taste), and 1 teaspoon salt.
- Taste and adjust seasoning as needed. Add more salt, lemon juice, or red pepper flakes to your preference.
- Serve immediately or cover and refrigerate for up to 2 days. Let it come to room temperature before serving for the best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
6g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Appetizers Condiments Etc Vegetables Asian Middle Eastern Easy Beginner Cook Diabetic Dinner Party Finger Food Picnic Vegetarian Spreads Food Processor Blender Dietary Low Sodium Low Cholesterol Low Carb Brown Bag Healthy 2 Low In Something Peppers Taste Mood Savory To Go Equipment Small Appliance Presentation
