This is an absolutely delicious recipe that can be used for hors-d’euvres on little triangles of pita bread or nice
crackers or really any other uses you have for spreads. This is my adaptation from Vegan Fire & Spice. Using a jar or two of the roasted red peppers is fast and easy but if you would like to roast your own that works very well too.
1 large jar roasted red peppers, drained
3 cloves garlic, chopped
3/4 cup walnuts, chopped
2 tablespoons olive oil (Use this sparingly as the red peppers already have quite a bit of oil on them.)
2 or 3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1/2 teaspoon himalyan sea salt
2 tablespoon minced fresh parsley or cilantro or a combination of the two.
Combine red peppers, walnuts and garlic in food processor. Process until smooth. Check taste of oil. Add
2 tablespoons or less. Add lemon juice, red pepper flakes, cumin and salt. (Again, the salt is a matter of taste but don’t overdue it. ) Too much salt is not a good thing! Use pepper instead. You want this mixture to be smooth and creamy. Transfer to a small bowl and sprinkle with parsley and/or cilantro. Chill and enjoy.