Red Pepper and Walnut Spread

This month's menu was particularly agonizing for me to make.  Since the weather has gotten nice I had to axe the soups and heavy comfort dishes of winter.  But the good news (to me at least!) was that I got to pick out a lot of new recipes to try.  Tonight was a keeper for 3 of the 4 main food eaters around the table, so I thought I'd share it.

Promo:
Thank you to Robin Robertson's Quick Fix Vegetarian cookbook.  Out of the many recipes we've tried thus far we've liked all but one, so I highly recommend checking it out.  I had borrowed it from the Kearney Public Library and tried a few recipes out.  With the ease of her recipes and the tasty success it brought to the table, Phil gave me the green light to purchase it for my own collection.  Ok, commercial is finished, on to the recipe!

Red Pepper and Walnut Spread

makes about 2 cups

This spread was inspired by an appetizer called muhammara found in Middle Eastern countries such as Syria and Turkey.  In the original, roasted red bell peppers and walnuts are flavored with pomegranate syrup.  If you have pomegranate syrup on hand, you can use it to replace the maple syrup in this recipe.

1/2 cup chopped walnut pieces

1 slice white bread, torn into pieces, or 1/2 cup dry bread crumbs

1 (12oz) jar roasted red bell peppers, drained and coarsely chopped

juice of 1 lemon

1 tsp balsamic vinegar

1 tbsp pure maple syrup

1/2 tsp chili paste, or to taste

1/2 tsp salt

1/4 tsp ground cumin

1tbsp extra-virgin olive oil, plus additional as needed

chopped fresh parsley or walnut pieces for garnish

In food processor, process the walnuts and bread until finely ground.  Add the roasted red peppers, lemon juice, vinegar, maple syrup, and chili paste until smooth.  Season with salt and cumin.  Add the olive oil and blend until smooth.  taste and adjust the seasonings and add more oil if needed for consistency.  Place in a bowl and garnish with chopped parsley or walnuts.

Note: if not using right away, cover and refrigerate.

Serving Suggestion: Serve with pita chips, crackers, or cut-up vegetables.

home made pita chips to dip, yum!

Personal notes: I used whole wheat bread, and no oil.  With the initial taste before adding the oil I thought it was amazing and choose to leave it out.