One of the (much well-received) additions to our table recently is this roasted red pepper walnut spread. This is one recipe I have made quite a few times as an entree, spread, or more filling side dish to an otherwise light salad-based meal. Whatever the occasion, time of day, or audience, I can almost always be assured of…’ Mmm… what’s in this?! ‘ My answer has always been…’Oh, I’ll post it on my blog.’ So here it is.
If there is one vegetable that brings its goodness when roasted, it’s a roasted bell pepper. After being roasted in the oven, the skin becomes charred and wrinkly, and the inside sheds its blistered skin—emerging more succulent and sweeter than the raw version. The transformation is magical and delicious.
~ a garden edging its way into Summer
roasted red pepper walnut spread
makes about 2 cups
I have been looking for another tasty dip other than the usual hummus or guacamole we often serve here and one that satisfies the mature taste buds of young adults. The roasted pepper adds a distinct sweetness, and the toasted walnuts and breadcrumbs balance out that sweetness. It is great served as a dip, as a spread on sandwiches, or over a base for a pizza.
Recipe from 101 cookbooks – Heidi Swanson.
ingredients
3 medium/450g red pepper
¾ cup/70g walnuts
¼ cup/25g whole-grain bread crumbs
½ tsp crushed red chilli flakes
½ tsp whole cumin seeds
2 Tbsp extra-virgin olive oil, plus more to serve
2 Tbsp honey/pomegranate molasses
4 Tbsp tomato paste
½ tsp fine-grain rock salt
preparation
- Preheat the oven to 410F/210C.
- Place the whole peppers on a rimmed tray lined with a baking sheet. Roast until the skin has become charred and wrinkled, 50 to 60 minutes. While the peppers roast, place a few slices of sourdough bread in the oven and toast until crunchy, approximately 20 minutes; also, place the walnuts into the oven to toast for 5 minutes. Remove and set aside to cool.
- When the pepper is ready, remove it from the oven, gather up the corners of the baking sheet from the tray, and wrap the peppers (use a kitchen towel to help if it is too hot). This will steam them, enabling the skins to peel off easily. Cool until you can handle them, about 15 minutes, then remove the skin, seeds, and stems. Keep the liquid from the peppers to add to the processor. Set aside.
- Dry roast the cumin seeds in a small pan. When lightly toasted, turn off the heat and grind to a powder with a mortar and pestle. Set aside.
- Using a food processor attached to an S blade, process the bread crumbs until coarsely ground. Measure out ¼ cups and return them to the processor. Add the chilli flakes and walnuts and process until the walnuts are roughly ground.
- Add the cumin seeds, olive oil, honey, tomato paste, salt, and skinned peppers with their roasting liquid. Process until everything is well incorporated and the mixture has a smooth consistency.
- Garnish with basil leaves and extra walnuts, and drizzle with olive oil. Serve with fresh crackers, toasted bread, or with freshly made chapati.
Goodness shared from Stacey
