Roasted Pepper Spread
A vibrant and smoky Mediterranean spread bursting with sweet roasted red peppers, garlic, and rich walnuts.
Ingredients
- •4 large red bell peppers
- •1/2 cup walnuts (60g)
- •2 cloves garlic, peeled
- •2 tablespoons extra virgin olive oil
- •1 tablespoon lemon juice
- •1 tablespoon pomegranate molasses
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper (optional)
- •3/4 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Place the whole red bell peppers on the prepared baking sheet and roast for 30 to 35 minutes, turning halfway through, until the skins are charred and blistered.
- 3
Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to make peeling easier.
- 4
Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then let them cool slightly.
- 5
Peel the charred skin off the peppers, remove the stems and seeds, and roughly chop the flesh.
- 6
In a food processor, combine the chopped roasted peppers, toasted walnuts, garlic cloves, olive oil, lemon juice, pomegranate molasses, smoked paprika, cayenne, salt, and black pepper.
- 7
Pulse the mixture until it reaches a coarse, spreadable consistency rather than a completely smooth puree.
- 8
Taste and adjust seasoning with extra salt or lemon juice if needed, then transfer to a serving bowl.
💡 Chef tips
- For an even deeper smoky flavor, you can char the bell peppers directly over an open gas stove flame or on an outdoor grill.
- Store the spread in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 2 months.
- Serve this spread at room temperature drizzled with a little extra olive oil, alongside warm crusty bread or as a dip for grilled meats.
✅ How it should turn out
The finished spread should have a thick, rustic texture, a deep ruby-red color, and a rich, smoky-sweet flavor balanced by a pleasant tang.