Roasted Red Pepper and Walnut Spread |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 3 |
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A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to both the kebabs and the grilled pita. Ingredients:
2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained |
1 cup coarse fresh bread crumbs (from a baguette) |
1 cup walnuts (4 ounces), toasted |
1 tablespoon red-wine vinegar |
1/2 teaspoon cumin |
1/8 teaspoon cayenne |
1/4 cup extra-virgin olive oil |
Directions:
1. Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
2. With motor running, add oil in a slow stream, blending until incorporated.
3. Cooks' notes: Spread is also delicious with crudit&ecute;s, crackers, or toasts. Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
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