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Roasted Red Pepper Spread

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“I just made this recipe for a party this weekend and it's very simple, delicious and unique. I got it from my cookbook, "The Best Make-Ahead Recipe."”
2 Cups

Ingredients Nutrition

  • 12 ounces jarred roasted red peppers, drained, rinsed, and patted dry
  • 1 cup walnuts, toasted
  • 14 cup coarsely ground plain wheat crackers (I used regular Wheat Thins)
  • 1 tablespoon lemon, juice of
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon mild molasses (I just used regular)
  • 1 teaspoon honey
  • 12 teaspoon ground cumin
  • 18 teaspoon cayenne pepper
  • salt


  1. Process all of the ingredients except the salt together in a food processor until smooth, about ten 1-second pulses. Season with salt to taste.
  2. To Store: Transfer the spread to an airtight container and refrigerate for one hour or up to three days.
  3. To Serve: Season with additional salt and lemon juice to taste. (I didn't need it) Serve either cold or at room temperature with pita chips, fresh pita cut into wedges, or baguette slices.

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