Roasted Red Pepper and Walnut Spread

• 1 12-ounce jar roasted red peppers, drained
• 1/2 cup walnuts
• 3 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 350°F.
2. 2 Spread walnuts on a baking sheet and toast for 5-7 minutes until fragrant.
3. 3 Let walnuts cool slightly, then transfer to a food processor.
4. 4 Add roasted red peppers, olive oil, garlic, lemon juice, tahini, and smoked paprika to the processor.
5. 5 Pulse until smooth, scraping down the sides as needed.
6. 6 Season with salt and pepper to taste and pulse again to combine.

Equipment

• Food processor
• Baking sheet

Variations

• Add a handful of fresh basil for a herby kick.
• Stir in some feta cheese for a tangy finish.

Substitutions

• Substitute tahini with sunflower seed butter for a nut-free option.
• Use almonds instead of walnuts for a different texture and flavor.

Pairings

• Pairs well with a crisp white wine or a light lager.
• Complement with a fresh arugula salad.

Nutrition

Tips

• For extra tang, add a splash of red wine vinegar.
• If the spread is too thick, thin with a bit of water or olive oil.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and stir before serving.

Serving Suggestions

• Serve with fresh veggies or pita bread.
• Use as a sandwich spread for a flavorful twist.

FAQ