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Roasted Red Pepper Spread
Makes about 2 cups
Serves 8 to 10
Serve this dip with Pita Chips, fresh pitas cut into wedges, or baguette slices.
| 1 |
cup walnuts |
| 12 |
ounces jarred roasted red peppers, drained, rinsed, and patted dry with paper towels
|
| 1/8 |
teaspoon cayenne pepper |
| 1/4 |
cup coarsely ground plain wheat crackers |
| 3 |
tablespoons juice from 1 large lemon |
| 1 |
tablespoon mild molasses |
| 1 |
teaspoon honey |
| 1/2 |
teaspoon ground cumin |
| 3/4 |
teaspoon salt |
| 2 |
tablespoons extra-virgin olive oil |
- Place the walnuts in a medium skillet over medium heat and toast, shaking the pan occasionally to turn the nuts, until they are fragrant, about 5 minutes. Cool the nuts on a plate.
- Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about ten 1-second pulses. Transfer the mixture to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold. (The spread can be refrigerated for up to 2 days.)
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