Roasted Red Pepper Spread

This spread is easy to make, tastes delicious and can be used as an appetizer spread on crackers or as a tasty topping for sandwich bread.

I recommend roasting your own peppers on a grill pan — simply heat the pan, throw the peppers on whole and place a lid directly on top of the peppers.  Turn the peppers until each side is blackened, then place the peppers in a paper bag, close the top and let them sit for 10-15 minutes, this makes for easy peeling. Once they’ve cooled, peel off the skin and clean out the seeds.

This recipe was inspired by Colleen Patrick-Goudreau’s recipe in The Vegan Table.

Here’s what you need:

• 3 roasted red peppers
• 3 slices Ezekiel bread, toasted and processed in food processor into crumbs
• 1 cup toasted walnuts (place walnuts in toaster oven for a few minutes, watch closely to prevent burning!)
• 4 whole garlic cloves, peeled and mashed
• 1/2 teaspoon salt
• 1 Tablespoon lemon juice
• 2 teaspoons agave nectar
• 1 teaspoon cumin
• 1 teaspoon paprika

1. Throw all of the ingredients into a food processor and puree until it becomes smooth. (Told you it was easy!)

Did you try this recipe? Let me know how you liked it below…