Roasted Pepper Spread
A vibrant, smoky, and velvety spread that perfectly balances the sweetness of roasted red peppers with a savory garlic kick.
Ingredients
- •3 large red bell peppers
- •3 cloves garlic, peeled
- •1/2 cup walnuts (60g), toasted
- •1/4 cup extra virgin olive oil (60ml)
- •1 tablespoon lemon juice
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon kosher salt
- •1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Preheat your oven broiler to high and place the whole bell peppers on a baking sheet.
- 2
Broil the peppers, turning occasionally, 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 for 10 minutes to steam, which makes peeling easier.
- 4
Once cool enough to handle, peel off the charred skins, remove the stems and seeds, and roughly chop the pepper flesh.
- 5
In a food processor, pulse the roasted peppers, garlic cloves, and toasted walnuts until coarsely chopped.
- 6
With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth, spreadable consistency.
- 7
Add the lemon juice, smoked paprika, salt, and red pepper flakes, pulsing briefly to combine.
- 8
Taste and adjust seasoning if necessary, then transfer to a serving bowl.
💡 Chef tips
- For a deeper flavor, roast the garlic cloves alongside the peppers until soft before blending.
- This spread tastes even better the next day; store it in an airtight container in the refrigerator for up to 5 days.
- If you prefer a thicker texture, reduce the amount of olive oil and add a tablespoon of toasted breadcrumbs.
✅ How it should turn out
The finished spread should have a vibrant, deep red color, a smoky and sweet aroma, and a rich, silky texture with a slight crunch from the walnuts.