Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
Preparation Time
15 mins
Cooking Time
8 mins
Total Time
23 mins
Calories
287 Calories
Recipe Instructions
Step 1
Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
Step 2
Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
Step 3
Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
Step 4
Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
Step 5
Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.
Ingredients
2 tablespoons lemon juice
1 teaspoon paprika
4 tablespoons olive oil, divided
2 garlic cloves, crushed
1 cup fire-roasted red bell peppers - peeled, seeded, coarsely chopped
2 teaspoons pomegranate molasses
1 teaspoon salt, plus more if needed
1 tablespoon chopped Italian parsley for garnish
0.5 teaspoon cayenne pepper
0.5 teaspoon cumin
1.25 cups raw walnut halves
0.33333334326744 cup fresh breadcrumbs
1 teaspoon Aleppo pepper flakes or other red pepper flakes, plus a pinch or so f
