2000s Recipes + Menus

Roasted Red Pepper and Walnut Spread

Makes about3 cups
  • Active time:10 min
  • Start to finish:15 min
August 2009
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 the kebabs. View more of our favorite recipes from this issue.
  • 2 (7- to 8-ounce) jars roasted red peppers, rinsed and drained
  • 1 cup coarse fresh bread crumbs (from a baguette)
  • 1 cup walnuts (4 ounces), toasted (see Tips)
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil
  • Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 tsp 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 crudités, crackers, or toasts.
  • Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
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