Turkish Red Pepper Spread
Yield
8 servingsPrep
6 minCook
4 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¼ | cup |
walnuts
chopped |
|
17 | ounces |
sweet red bell peppers
roasted, rinsed |
|
½ | cup |
bread crumbs
you can use whole wheat,fresh |
|
1 | large |
garlic cloves
crushed |
* |
1 | tablespoon |
olive oil, extra-virgin
|
|
1 | x |
lemon juice
to taste |
* |
1 ½ | teaspoons |
cumin
ground |
|
¼ | teaspoon |
sweet red bell peppers
crushed |
|
1 | x |
salt
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
59 | ml |
walnuts
chopped |
|
491.3 | ml/g |
sweet red bell peppers
roasted, rinsed |
|
118 | ml |
bread crumbs
you can use whole wheat,fresh |
|
1 | large |
garlic cloves
crushed |
* |
15 | ml |
olive oil, extra-virgin
|
|
1 | x |
lemon juice
to taste |
* |
7.5 | ml |
cumin
ground |
|
1.3 | ml |
sweet red bell peppers
crushed |
|
1 | x |
salt
to taste |
* |
Directions
Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes.
Transfer to a small bowl and let cool.
Combine all ingredients in a food processor and process until smooth.
Adjust seasoning with more lemon juice and salt, if desired.