Walnut Spread
Ingredients
- 150 gr. (5 ozs.) walnuts
- 75 gr. (3 ozs.) plain breadsticks
- ½ tsp. cayenne pepper
- 1 tsp. paprika
- 2 tsp. oregano
- ½ tsp. cumin
- ¼ tsp. salt or to taste
- Freshly ground black pepper
- 325 gr.(11½ ozs.) roasted red
- peppers from a jar (puréed in a
- small blender)
- 1 level tsp. tomato purée
- 1 level tsp. red pepper purée*
- 2 cloves garlic, crushed
- 2 tbsp. lemon juice
- Approx. 4 tbsp. olive oil
- * Use 2 tsp. tomato purée if you don’t have red pepper
- purée
- Love this spread. It's moorish and great on crusty bread!
Method
The breadsticks need to be very fine and the walnuts need to be chopped not quite so finely, so whiz the walnuts and breadsticks separately in a blender. Pour into a mixing bowl and sprinkle over the cayenne pepper, paprika, oregano, cumin, salt and pepper.
Take the roasted red peppers from the jar with a fork - don’t pat dry, drain lightly if you like but leave the oil still on the peppers, drop whole into a small blender and purée them to a soft pulp.
Add to the ground walnuts and breadsticks together with the tomato and pepper purées, crushed garlic and lemon juice. Add 3 tbsp. of the olive oil and mix in well. Add more oil, little by little, if necessary, to make a moist spread. Keep mixing until the purées have been well distributed. It should not be dry but spreadable.
Adjust the seasoning according to taste.
Delicious as a spread on its own or as a base for canapés
Store in a well-sealed jar, covering with a tbsp. olive oil and or clingfilm. Keep in fridge. Should be used within 2-3 weeks.
