red pepper spread

This simple vegan spread is ready in less than 10 minutes and tastes great. It's good for your health, good for the planet and good for the animals!

Simple Vegan Spread

3.5 oz sun-dried tomatoes (100 g)

red bell peppers (115 g)

raw cashews or almonds (70 g)

garlic

oregano

soy sauce

tbsp sweet paprika

tsp cumin

tbsp extra virgin olive oil

Place all the ingredients in a blender or food processor and blend until smooth.

Store the spread in a glass jar in the fridge. It lasts for about 3 weeks.

I have just made this recipe and it tastes delicious.  Added 2 cloves of garlic instead of one but everything else the same.

Hi!
I've just made this spread and it's super delicious! The falvor is so rich...yum :)
Thank you for the recipe!

This is the best spread I have ever made! Thank you so much for this recipe, everyone in my family loves it :)

This was delicious! All the flavors of the ingredients go so well together. I just made a batch and I had to put it in the fridge so I wouldn’t eat it all. Will be making it again some time soon, I hope.

Muhamara is a fabulous red pepper spread with savory, sweet, smoky and spicy flavors. Make this recipe for muhammara dip in only 15 minutes!

Muhamara (Red Pepper Dip) + Video

lbs red bell peppers ((See Note 1))

walnuts

olive oil (divided)

red onion (diced)

garlic (minced)

tomato paste

tsp Aleppo chile flakes ((See Note 2))

panko breadcrumbs ((See Note 3))

pomegranate molasses ((See Note 4))

lemon juice

salt

tsp black pepper

olive oil

tbsp walnuts (chopped)

parsley

Toast the 1 cup + 2 tablespoons for walnuts in a dry skillet over medium heat for 5 minutes. Separate and set aside.

Roasted Peppers: If using jarred, roasted red bell peppers go to Step 3 below, if making from scratch preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and oil the peppers. Place on baking sheet and roast for 40 minutes, or until softened and charred. Turn once during roasting. Remove from oven, place in a bowl and cover with towel and cool for 15 minutes. When cooled, remove and discard the skin, seed and stems. You should have 14 ounces total weight.

In a skillet over medium heat add 2 tablespoons oil and saute the onion until browned, about 5-6 minutes. Add the garlic, tomato paste, cumin and chile flakes. Cook another minute. Spoon into a food processor along with the roasted peppers, 1 tablespoon of oil, breadcrumbs, pomegranate molasses, lemon juice, salt and pepper. Process for 30 seconds and then add 1 cup toasted walnuts. Process again for another 30 seconds to keep chunky.

Transfer to a shallow serving dish, top with a drizzle of olive oil, reserved 2 tablespoons of toasted walnuts (crush with hands) and parsley. Great with warm pita to scoop or vegetables.

Serve/Garnish

https://content.jwplatform.com/videos/zMx5wy8a.mp4

This red pepper spread has the perfect balance of savory, sweet, smoky, and spicy flavors. Make this condiment recipe in only 15 minutes!

Top 2 red pepper spread recipes from across the web

The most viewed red pepper spread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Vegan Spread

Muhamara (Red Pepper Dip) + Video

Top 2 red pepper spread recipes from across the web

The most viewed red pepper spread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Vegan Spread

Muhamara (Red Pepper Dip) + Video

The most viewed red pepper spread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine