Roasted Red Pepper and Walnut Spread
Cooking Time
Prep Time
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Dips and spreads are a staple of appetizers and social meals, offering a burst of flavor on a simple slice of bread. Among the most beloved, the roasted red pepper and walnut spread stands out for its creamy texture and intense taste. This recipe, both simple and refined, marries the sweetness of roasted red peppers with the richness of walnuts, creating a perfect harmony between sweetness and depth.
The key element of this spread lies in the preparation of the red peppers. By roasting them in the oven until their skin is blackened and blistered, their natural sugars are concentrated, revealing a sweet and slightly smoky flavor. This cooking technique, used for centuries in Mediterranean kitchens, adds depth and complexity that is further enhanced by the addition of roasted walnuts. Together, they form a rich and flavorful base that pairs perfectly with the crunch of the nuts.
To give this spread an even more intense touch, we add garlic, balsamic vinegar, and a pinch of chili. The garlic adds a sharp note, while the balsamic vinegar provides a subtle acidity that balances the sweetness of the peppers. The chili, meanwhile, offers a gentle yet lingering heat that awakens the taste buds without overpowering the dish.
This spread is not only delicious but also extremely versatile. It can be served as an appetizer with fresh bread or crunchy vegetables, used as a condiment for a gourmet sandwich, or even as a sauce for pasta or a quinoa salad. Whether you enjoy it for its simplicity or its complex taste, this roasted red pepper and walnut spread will add a touch of sophistication to your meals.
Roasted Red Pepper and Walnut Spread
Ingredients
- 3 red bell peppers
- 100 g of walnuts
- 2 garlic cloves
- 1/2 to 1 fresh red chili pepper (adjust according to your heat tolerance)
- 1 tablespoon of balsamic vinegar
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of ground cumin
- Salt and pepper to taste
- 1 tablespoon of lemon juice (optional)
Instructions
Roast the Peppers:
- Preheat your oven to 200°C (390°F). Cut the red peppers in half, place them on a baking sheet, and roast them in the oven for about 25 to 30 minutes, turning them occasionally, until their skin is well charred and blistered."
- Remove the peppers from the oven, place them in a plastic bag, or cover them with a clean cloth and let them rest for 10 minutes. This makes peeling easier.
- Peel the peppers and remove the seeds and stems. Cut the flesh into pieces.
Prepare the Walnuts and Spices:
- While the peppers are cooling, toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently to avoid burning them. They should be lightly golden and fragrant. Let them cool slightly.
- Finely chop the garlic and fresh red chili pepper.
Blend the Ingredients:
- In a food processor, add the peeled peppers, toasted walnuts, garlic, red chili, balsamic vinegar, olive oil, smoked paprika, cumin, salt, and pepper.
- Blend until smooth but slightly textured. You can adjust the texture by adding a bit more olive oil or balsamic vinegar, according to your preference.
- Taste the spread and adjust the seasoning with more salt, pepper, or lemon juice if you want more acidity.
Serve:
- Transfer the spread to a serving bowl. Serve it at room temperature with grilled pita bread, crackers, or fresh vegetables like carrots, cucumbers, and celery sticks.
Notes:
- Roasted Peppers: Roasted red bell peppers add a sweet, smoky intensity, perfect for this spread.
- Walnuts: Walnuts add a creamy richness and a slightly crunchy texture.
- Smoked Paprika and Cumin: These spices enhance the depth of flavor in the spread, making it even more complex and intriguing.
- Storage: This spread keeps well in an airtight container in the refrigerator for about 5 days.
A recipe proposed by Maison Marmite
