ROASTED RED PEPPER SPREAD

Without further ado, enter Roasted Red Pepper Spread.

This is what I conjured up. It fulfilled the criteria of a hearty “meaty” spread- it contains red peppers, toasted walnuts and a healthy dose of garlic.

Let’s do it.

What you’ll need:

1. RED PEPPERS
2. WALNUTS
3. GARLIC
4. POMEGRANATE MOLASSES
5. GRAPE SEED OIL
6. SALT AND SPICES.

Roast two medium red peppers until peppers are blackened, blistered and soft.

For the walnuts, I toasted them until golden crispy they add an element of texture and nuttiness that renders the perfect satisfactory “meaty” spread.

If you prefer pecans over walnuts, be my guest you can’t go wrong perfection is inescapable my friends.  Do you.

Once the peppers are charred to your liking, remove the char, seeds then slice and set aside.

Meanwhile, add the garlic and walnuts into the food processor give it a pulse. Then add in the red peppers and oil give it 1-2 pulses. Pour the mixture into a bowl add in the salt and spices along with the Pomegranate molasses then mix well.

Can we talk about the molasses for a second?  I wanted to add an element of sweetness with a tinge of complexity to round out this spread. Pomegranate hit it out of the park.  It added the perfect tanginess that paired wonderfully with the spices.  If you don’t want to go all fancy and buy a bottle of pomegranate molasses, check out healthy nibbles for how to make pomegranate molasses.

Next, pour into a serving bowl drizzle with pom molasses and garnish.  You’re done, my friends!

Lastly, prepare your spelt cracker or pita chip with a dollop of my creamy cashew cheese and a spoonful of this decadent, so good spread then retreat to an undisclosed location.

Recipe on how to make Roasted Red Pepper Spread

ROASTED RED PEPPER SPREAD

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Taste of Yummy

Serves: 4-6

Ingredients

• 2 Red Peppers
• ½ cup of walnuts
• 2 garlic cloves
• 1 tablespoon grapeseed oil
• ½ teaspoon achiote powder or paprika powder
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 1 tablespoon of pomegranate molasses
• ¼ teaspoon pink sea salt
• 1 sprig of mint leaf

Instructions

1. Roast Peppers under broiler on 425 degrees turning to roast all sides until blistered, blackened and softened. Remove once the char level is reached.
2. Toast walnuts in lightly oil skillet until browned and toasted. Set aside.
3. Place garlic and a handful of toasted walnuts in the food processor, pulse once. Then add in the red peppers and oil give it 1-2 pulses.
4. Pour the mixture into a bowl add in the salt and spices along with the Pomegranate molasses mix well.
5. Transfer into a serving bowl drizzle with pomegranate molasses, garnish with the remaining walnuts and mint leaf.

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