Roasted Red Pepper Spread
(from kylerhea’s recipe box)
Serve this dip with Quick Homemade Pita Chips (see related recipe), fresh pitas cut into wedges, or baguette slices. Also, try it spread in a sandwich wrap.
Makes about 2 cups
Source: Cook's Illustrated (from RecipeThing user jerseyjenny)
Prep time: 10 minutes
Cook time: 60 minutes
Serves 12 people
Ingredients
- 1/4 cup walnuts
- 1 2/3 cups drained jarred roasted red peppers , rinsed and thoroughly patted dry with paper towels
- 2 slices good-quality sandwich bread (white or wheat), torn into quarters
- 3 tablespoons fresh lemon juice from 1 large lemon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon mild molasses
- 3/4 teaspoon table salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
Directions
-
Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 5 minutes. Transfer the nuts to a plate to cool.
-
Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about 10 pulses. Transfer the mixture to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. (The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt, and cayenne as needed before serving.) Serve the dip either cold or at room temperature.