Spreads and dips are easily made and are very versatile. I usually have at least one spread in the fridge. Slather them on breads for sandwiches, serve with veggies or crackers as a dip or add some filtered water to make them more runny and serve over cooked grains.

This recipe is a Turkish spread that is served best with toasted pita bread triangles. My husband is not a big fan of cumin and I used very little in this dip. Feel free to add more of this spice according to your taste.


Roasted Red Pepper Spread/ Dip
Author: Ursula Hienz
Prep time:
Cook time:
Total time:
  • 1/4 cup chopped walnuts
  • 2 red peppers
  • 1/2 cup old bread, cubed (or use wholemeal breadcrumbs)
  • 1-2 large garlic cloves, pressed in garlic press
  • 1/2 tbsp lemon juice, or to taste
  • 1 tsp paprika
  • 1 tsp ground cumin (optional)
  • 1/4 tsp crushed red pepper (optional)
  • 1 tbsp fresh parsley, chopped
  • Salt
  1. Preheat the oven to 400 degrees.
  2. Using a knife remove stalk of peppers, cut in half and remove seeds.
  3. Place peppers cut side down a baking tray lined with baking parchment paper.
  4. Roast until skin peels off in bubbles.
  5. Place the hot peppers in a plastic bag and twist the top. The condensation will help soften the skins as the flesh pulls away, making them easier to peel off.
  6. Let them cool off and remove the skin.
  7. Meanwhile, toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
  8. process bread cubes in food processor until you have crumbs. Add the rest of the ingredients and process until smooth.
  9. Garnish with parsley and serve.



Leave a comment