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 begin with, and I can't locate it online now, so I'll reproduce it here with my many tweaks. It's a great one.
Combine all ingredients in a food processor. Process to your desired level of smoothness.
3 roasted red peppers (roasted at home or use an 8-ounce jar of roasted peppers, drained and rinsed)
4 large garlic cloves, peeled and cut into a few pieces
1 cup walnuts, toasted
2/3 cup fresh breadcrumbs
1 tablespoon fresh lemon juice
1 date, chopped into a few pieces (soaked ahead of time if not already soft), or 2 teaspoons date sugar, or 2 teaspoons agave nectar
1 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1/2 teaspoon red pepper flakes (or to taste)
Taste, and add more spice or salt as necessary.
Timing: about 30 minutes if you roast the peppers from scratch. A bit less if you use jarred peppers (but the walnuts still need to be toasted in the oven or on the stovetop—just be careful not to burn them).
Nutrition: Whole-food unprocessed (if you use whole-grain bread crumbs) and dates; WFPBNO
Gluten-free (if you use gluten-free bread crumbs)