Roasted Red Pepper Spread

Name: Roasted Red Pepper Spread
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

1

Process all of the ingredients except the salt together in a food processor until smooth, about ten 1-second pulses.
2

Season with salt to taste.
3

To Store: Transfer the spread to an airtight container and refrigerate for one hour or up to three days.
4

To Serve: Season with additional salt and lemon juice to taste.
5

(I didn't need it) Serve either cold or at room temperature with pita chips, fresh pita cut into wedges, or baguette slices.