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Roasted Red Pepper and Walnut Spread

roastedredpepperwalnutspreadA take on muhammara, a Turkish and Syrian red pepper spread thickened with breadcrumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to both the kebabs and the grilled pita.

2 (7-8 oz) jars roasted red peppers, rinsed and drained
1 cup coarse fresh breadcrumbs (from a baguette)
1 cup walnuts (4 oz), toasted
1 Tbsp. red-wine vinegar
½ tsp. cumin
⅛ tsp. ground cayenne
¼ cup extra-virgin olive oil

Purée roasted red peppers, breadcrumbs, walnuts, vinegar, cumin, cayenne and ¼ tsp. salt in a food processor until almost smooth.

With motor running, add oil in a slow stream, blending until incorporated.

Makes about 3 cups.

Cook’s Notes:

  • Spread is also delicious with crudités, crackers, or toasts.
  • Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.