Roasted Pepper Spread
A vibrant, smoky, and velvety spread that brings the essence of the Mediterranean to your table.
Ingredients
- •3 large red bell peppers
- •1/2 cup walnuts (60g)
- •2 cloves garlic, peeled
- •1/4 cup extra virgin olive oil (60ml)
- •1 tablespoon lemon juice
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon sea salt
- •1/4 teaspoon crushed red pepper flakes
Instructions
- 1
Preheat your oven broiler to high and place the whole bell peppers on a baking sheet lined with foil.
- 2
Broil the peppers, turning occasionally with tongs, until the skins are charred and blackened on all sides, about 15-20 minutes.
- 3
Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a lid; let them steam for 10 minutes to loosen the skins.
- 4
Once cool enough to handle, peel away the charred skin, remove the stems and seeds, and roughly chop the pepper flesh.
- 5
In a food processor, pulse the walnuts and garlic until finely minced.
- 6
Add the roasted peppers, olive oil, lemon juice, smoked paprika, salt, and red pepper flakes to the processor.
- 7
Pulse until the mixture reaches your desired consistency—either smooth and creamy or slightly chunky.
- 8
Taste and adjust salt or lemon juice if needed, then transfer to a serving bowl.
💡 Chef tips
- For a deeper flavor, toast the walnuts in a dry pan for 2-3 minutes before adding them to the food processor.
- This spread keeps well in an airtight container in the refrigerator for up to 5 days; let it come to room temperature before serving for the best flavor.
- If you prefer a thicker dip, add a tablespoon of toasted breadcrumbs or extra walnuts.
✅ How it should turn out
The finished spread should have a deep, sunset-orange hue with a smoky aroma and a rich, savory flavor profile balanced by a bright, citrusy finish.