Roasted Red Pepper Spread
Submitted by lsams01
Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
50 minFive ingredients and a food processor is all you need for this smoky, silky roasted red pepper spread. Charred sweet peppers, a clove of garlic, olive oil, salt, and a single slice of whole wheat bread blitz into a smooth, rust-colored dip that’s rich enough to satisfy but light enough to not weigh down an appetizer spread.
The bread crumb trick is borrowed from Mediterranean cooking traditions. Processing a slice of crustless whole wheat bread into crumbs and blending it into the puree gives the spread body and a creamy texture without adding dairy or nuts. It’s what turns thin roasted pepper juice into something thick enough to scoop with a cracker.
Roasting your own peppers is worth the extra time. The oven chars the skin at high heat, creating that deep, smoky sweetness you can’t get from a jar. Steaming them in a sealed paper bag after roasting loosens the skin so it peels off in sheets with just a paring knife. Get every bit of blackened skin off for a completely smooth spread.
Pro Tips
- Don’t rush the steaming step. Twenty minutes in a sealed bag is the minimum. The residual heat finishes cooking the peppers and makes peeling effortless.
- Drizzle the oil slowly with the processor running. Adding it gradually emulsifies it into the pepper puree for a creamy, unified texture instead of an oily puddle.
- Taste and adjust before serving. Roasted peppers vary in sweetness. You may want a squeeze of lemon juice to brighten things up.
Variations
- Smoky paprika version: Add ½ teaspoon smoked paprika to the processor for a deeper, more complex smokiness.
- Walnut red pepper spread (muhammara): Add ¼ cup toasted walnuts and a splash of pomegranate molasses for a Syrian-inspired variation.
Ingredients
Directions
To roast your own peppers, cut peppers in half lengthwise.
Remove seeds.
Place pepper halves, cut side down, on a foil-lined baking sheet.
Bake, uncovered, in a 425℉ (220℃) oven for 20 to 25 minutes or until the skin is bubbly and brown.
Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle.
Pull off skin gently and slowly, using a paring knife. In a covered food processor container, process bread until crumbly; set aside.
Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup.
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