Red Pepper Spread
A flavorful blend of roasted peppers, tahini, and spices, this versatile spread is perfect for bread, crackers, or stirring into soups.
Equipment
- Rubber spatula
- Measuring cups and spoons
Ingredients
- ¼ cup 27 g whole wheat panko or other bread crumbs
- 9 ounces 255 g fire-roasted bell peppers, drained
- 1 clove garlic grated
- 1 teaspoon grated gingerroot
- 1 teaspoon toasted sesame oil
- 1 tablespoon 15 ml fresh lemon juice
- 1 teaspoon ground cumin
- ¼ cup 64 g tahini
- ½ teaspoon coarse sea salt to taste
Instructions
- Place all the ingredients in a food processor.
- Blend until somewhat smooth, stopping to scrape down the sides with a rubber spatula several times to ensure even mixing.
- Adjust salt to taste, if needed.
- Serve chilled.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with crackers, crudités, or pita bread. For added depth, use as a sandwich spread or stir into a bowl of warm soup or stew.Wine Advice:
Pair with a crisp Sauvignon Blanc or a dry rosé to balance the rich, nutty flavors of the spread.Nutritional Information
Calories: 80 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 6 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.2 mg
