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
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Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 tsp salt in a food processor until almost smooth.
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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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