Roast Pepper Spread with Walnuts and Garlic
Elevate your appetizer game with this rich and smoky Roast Pepper Spread with Walnuts and Garlic. Featuring the natural sweetness of roasted red bell peppers, the nutty depth of toasted walnuts, and the bold kick of fresh garlic, this Mediterranean-inspired recipe is as versatile as it is flavorful. Enhanced with a dash of smoked paprika and a splash of red wine vinegar for balance, this spread is a perfect blend of creamy and tangy with just the right hint of smokiness. Serve it as a dip with crusty bread, a topping for crackers, or a vibrant addition to your charcuterie board. Ready in under an hour, this vegan and gluten-free spread promises to be a crowd-pleaser at any gathering or a delicious snack to enjoy all week long.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole red bell peppers
- 0.5 cup walnuts
- 3 whole garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika (smoked or sweet)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash the red bell peppers, then place them on a baking sheet lined with parchment paper. Roast in the oven for 30-35 minutes, turning occasionally, until the skins are charred and wrinkled.
While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned. Remove from heat and let cool.
Once the peppers are done, transfer them to a bowl and cover tightly with plastic wrap or a lid. Let them sit for 10-15 minutes to steam, making the skins easier to remove.
Peel the skins off the roasted peppers and discard the stems and seeds. Transfer the peeled peppers to a food processor.
Add cooled walnuts, garlic cloves, olive oil, red wine vinegar, paprika, salt, and black pepper to the food processor with the peppers.
Blend until smooth or leave slightly chunky, depending on your texture preference.
Taste and adjust seasoning, adding more salt, vinegar, or paprika if desired.
Transfer the spread to a serving dish, drizzle with a little extra olive oil, and garnish with chopped parsley if using.
Serve with bread, crackers, or as a dip for fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 18.6 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
