Roasted Red Pepper and Walnut Spread
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- Carbohydrate 13 g(4%)
- Fat 17 g(26%)
- Fiber 2 g(7%)
- Protein 4 g(8%)
- Saturated Fat 2 g(10%)
- Sodium 100 mg(4%)
- Calories 212
Preparation Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated. 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.
Preparation Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated. 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.
