Roast Pepper Spread with Walnuts and Garlic

1. 1

   Make sure the peppers are without seeds.

2. 2

   Combine them in a food processor with the walnuts, garlic, oil, the grated zest of the lemon, and the cumin.

3. 3

   Process, turning the machine on and off, so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture.

4. 4

   (You could use a mortar and pestle if you have one, plus the energy.)

5. 5

   Transfer the paste to a bowl and add the hot red pepper flakes, salt, and juice of the lemon.

6. 6

   Taste and adjust the seasoning.

7. 7

   Serve or cover and refrigerate for up to a day or two (bring back to room temperature before serving).

* Per serving · 4 servings · Values may vary.

No additional tips available.