Roasted Red Pepper Spread

Instructions

1. Step 1

   Preheat the oven to 230°C.

   Cookware: rimmed baking sheet

2. Step 2

   Place the whole peppers on the baking sheet. Roast until blistered and deeply browned, turning them halfway through.

   Timer: 25 min (fixed)

   Ingredients used: 4.0 piece Red Bell Pepper

   Cookware: rimmed baking sheet

3. Step 3

   Transfer the hot peppers to the bowl, cover, and let them steam.

   Timer: 10 min (fixed)

   Cookware: Heatproof Bowl

4. Step 4

   Peel the peppers, remove the stems and seeds, and roughly chop the flesh.

   Cookware: Chef Knife, cutting board

5. Step 5

   Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant. Let them cool briefly.

   Timer: 4 min (fixed)

   Ingredients used: 75.0 gr Walnut

   Cookware: skillet, spatula

6. Step 6

   Put the toasted walnuts, breadcrumbs, garlic, paprika, cumin, and salt in the food processor. Pulse until finely crumbled.

   Ingredients used: 30.0 gr Breadcrumb, 4.0 gr Fine Salt, 8.0 gr Garlic, 1.0 gr Ground Cumin, 2.0 gr Paprika

   Cookware: food processor

7. Step 7

   Add the prepared peppers and lemon juice. Process until the mixture is cohesive but retains a little texture.

   Ingredients used: 30.0 ml Lemon Juice

   Cookware: food processor, spatula

8. Step 8

   Drizzle in the olive oil through the feed tube while processing until the spread is smooth and spoonable.

   Ingredients used: 30.0 ml Extra Virgin Olive Oil

   Cookware: food processor