This pepper spread is your new weekly must have!
Made with roasted peppers, tahini, and walnuts, it brings a delightful mix of smoky, nutty, and aromatic flavors to your table.
If you’re looking for a versatile and flavorful addition to your meals, this pepper spread is the answer!
Making this pepper spread couldn’t be simpler! Just roast the peppers and blend everything together in a food processor. The result is an incredible blend of flavors: the creamy richness from the tahini and walnuts adds a nutty depth that sets it apart from any other spread.
Enjoy it as a dip for fresh veggies, a tasty spread for sandwiches, or a delicious topping for grilled meats and veggies. In this post, you’ll find everything you need to know to make this delicious pepper spread, ensuring it’s perfect for you!
INGREDIENTS
- Peppers: Choose firm peppers that are free of soft spots. If you’re using bell peppers, select ones that are similar in size for even roasting.
- Garlic Oil: You can either grate the garlic and use it raw or microwave it with oil. The key is to cover the garlic with high-quality olive oil and then microwave it briefly (20-30 seconds). This method preserves the fresh garlic flavor while mellowing its intensity, making it less overpowering in the spread.
- Tahini: The tahini adds great creaminess and nuttiness while also helping to thicken the spread.
- Walnuts: Make sure to roast them in a dry pan; it makes such a difference. You can also use almonds, pine nuts, pumpkin seeds, and more—feel free to experiment!
- Paprika: You can use smoked paprika or spicy paprika for extra flavor. I like to use sweet paprika in oil for this spread.
- Cumin: Do not skip the cumin; it adds a rich, savory flavor.
- Apple Cider Vinegar: It helps balance the creaminess and heaviness of the spread. You can use any vinegar you like or even fresh lemon juice.
- Date Honey: This adds a touch of sweetness to the spread. If your peppers are very sweet, you can use less or skip it. The date honey provides a caramel-like richness; if you don’t have any, you can substitute with regular honey.
Pepper Spread | Tips:
- For this recipe, you can use any sweet peppers you have on hand. You can use any color of peppers, but if you use mini sweet peppers, make sure to check on them after about 25 minutes.
- Make sure the peppers are whole, not cut, so they’re easier to peel.
- If you want your spread to be thicker, add a little more walnuts or tahini, blend, and check if it suits your liking.
- You can roast a spicy pepper along with the others if you want to add some heat to the spread. You can also add red pepper flakes.
- You can store the pepper spread in the fridge for about 4-5 days.
- It’s perfect for sandwiches, picnics, appetizers, side dishes, salads, crackers, and more!
Roasted Pepper Spread with Tahini, Walnuts & Spices
This pepper spread recipe combines roasted peppers, tahini, and walnuts for a smoky, nutty delight—ideal for appetizers or snacks!
Equipment
- Food processor
Ingredients
- 4 sweet peppers
- ½ cup toasted walnuts
- 1 grated clove of garlic
- 3 tbsp tahini
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- ½ to 1 tsp date honey
- ¼ tsp ground cumin
- ½ tsp salt
- 1 tsp paprika
Instructions
- Preheat the oven to 210°C (410°F).
- Place peppers in a pan, make sure they are in en even layer.
- Roast for 30-40 minutes, until the peppers develop a deep brown color, flipping them halfway through if needed.
- Once cooked, immediately cover the peppers completely with a lid, then transfer them to a container and cover with plastic wrap for at least 20-30 minutes. This step helps with the peeling process.
- Peel the peppers using your hands and remove the seeds and stems.
- Grate the garlic and either add it raw or microwave it with oil; see the recipe ingredients for more info.
- Add the peppers along with the rest of the ingredients to a food processor and blend into a fine paste. Enjoy 🙂
Don’t miss out on the chance to add this vibrant pepper spread to your favorite dishes; it’s a flavor experience you won’t forget!
