Name: Roasted Red Pepper Spread
Total time: PLACEHOLDER
Ingredients: 1/4 cup walnuts; 1 2/3 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; 3/4 teaspoon table salt; 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper

Roasted Red Pepper Spread

By America's Test Kitchen

Published 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.