Roasted Pepper Spread
A vibrant, smoky, and versatile Mediterranean-inspired spread that elevates everything from crusty bread to grilled vegetables.
Ingredients
- •3 large red bell peppers
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, peeled
- •1/2 cup walnuts, toasted
- •1 tablespoon lemon juice
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon crushed red pepper flakes
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven broiler to high and line a baking sheet with aluminum foil.
- 2
Place the whole bell peppers on the baking sheet and broil for 15-20 minutes, turning occasionally, until the skins are charred and blistered on all sides.
- 3
Transfer the charred peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam; this makes peeling much easier.
- 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, combine the roasted peppers, garlic, toasted walnuts, olive oil, lemon juice, smoked paprika, red pepper flakes, salt, and black pepper.
- 6
Pulse the mixture until it reaches your desired consistency—either smooth and creamy or slightly chunky for a rustic texture.
- 7
Taste and adjust seasoning with more salt or lemon juice if needed, then serve at room temperature or chilled.
💡 Chef tips
- For a deeper flavor, roast the garlic cloves alongside the peppers until soft before blending.
- This spread keeps well in an airtight container in the refrigerator for up to 5 days.
- If you prefer a nut-free version, substitute the walnuts with toasted sunflower seeds or omit them entirely for a lighter texture.
✅ How it should turn out
The finished spread should have a deep, vibrant red color, a silky yet textured consistency, and a complex flavor profile that is smoky, slightly tangy, and savory.