By the Gracious Vegan
This Middle Eastern spread is outstanding! It's not spicy-hot unless you use a full 1/2 teaspoon or more of the red pepper flakes. About 1/4 teaspoon is plenty for me. The combination of flavors is extraordinary. My husband, who is suspicious of all new foods (except sweets) loved this from the first bite. I serve it on bread with a thick soup and a salad for dinner. I'm not sure where I found this recipe to being with, and I can't locate it online now, so I'll reproduce it here. It's a great one.
Combine the peppers and all the remaining ingredients in a food processor.
- 3 roasted red peppers, whole (from jar or roasted yourself; I highly recommend roasting and peeling them yourself)
- 2/3 cup breadcrumbs (not dried)
- 1 cup walnuts, toasted
- 4 large garlic cloves
- 1/2 teaspoon salt (to taste)
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons agave nectar
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (or more)
Taste, and add more spice or salt as necessary.