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Roast Pepper Spread With Walnuts and Garlic


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Rate this recipe 4.2/5 (14 Votes)


  • 3 -4 red peppers, roasted (or about 1 1/2 cups canned or jarred roasted red peppers)
  • 1 cup walnuts
  • 1 tablespoon roughly chopped garlic
  • 2 tablespoons extra virgin olive oil
  • 1 lemon (will be using the grated zest and the juice)
  • 1 teaspoon ground cumin
  • hot red pepper flakes or hot paprika or any small dried chili, to taste
  • salt, to taste


Adapted from


Step 1

Make sure the peppers are without seeds. Combine them in a food processor along with the walnuts, garlic, olive oil, the grated zest of the lemon, and the cumin.

Pulse to process so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (If you are feeling energetic and have a mortar and pestle, you can also process by hand.).

Transfer the paste to a bowl and add the juice of the lemon, hot red pepper flakes, and salt. Taste and adjust seasoning.

Serve, or cover and refrigerate for a day or two (bring back to room temperature before serving).


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