Roasted Red Pepper Spread
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8 (Makes about 2 cups)
Ingredients
¼ cup walnuts 1 ⅔ cups drained jarred roasted red peppers, rinsed and thoroughly patted dry with paper towels2 slices good-quality sandwich bread (white or wheat), torn into quarters3 tablespoons fresh lemon juice from 1 large lemon2 tablespoons extra-virgin olive oil 1 tablespoon mild molasses ¾ teaspoon table salt ¼ teaspoon ground cumin ⅛ teaspoon cayenne pepper
Instructions
- Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 5 minutes. Transfer the nuts to a plate to cool.
- Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about 10 pulses. Transfer the mixture to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. (The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt, and cayenne as needed before serving.) Serve the dip either cold or at room temperature.
Yield
Serves 8 (Makes about 2 cups)Ingredients
¼ cup walnuts
1 ⅔ cups drained jarred roasted red peppers, rinsed and thoroughly patted dry with paper towels
2 slices good-quality sandwich bread (white or wheat), torn into quarters
3 tablespoons fresh lemon juice from 1 large lemon
2 tablespoons extra-virgin olive oil
1 tablespoon mild molasses
¾ teaspoon table salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
Ingredients
¼ cup walnuts
1 ⅔ cups drained jarred roasted red peppers, rinsed and thoroughly patted dry with paper towels
2 slices good-quality sandwich bread (white or wheat), torn into quarters
3 tablespoons fresh lemon juice from 1 large lemon
2 tablespoons extra-virgin olive oil
1 tablespoon mild molasses
¾ teaspoon table salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
Ingredients
¼ cup walnuts
1 ⅔ cups drained jarred roasted red peppers, rinsed and thoroughly patted dry with paper towels
2 slices good-quality sandwich bread (white or wheat), torn into quarters
3 tablespoons fresh lemon juice from 1 large lemon
2 tablespoons extra-virgin olive oil
1 tablespoon mild molasses
¾ teaspoon table salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
Instructions
- Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 5 minutes. Transfer the nuts to a plate to cool.
- Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about 10 pulses. Transfer the mixture to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. (The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt, and cayenne as needed before serving.) Serve the dip either cold or at room temperature.
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