Name: Roasted Red Pepper and Walnut Spread
Cook time: 10 min
Total time: 15 min
Yield: Makes about 3 cups
Ingredients: 2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained; 1 cup coarse fresh bread crumbs (from a baguette); 1 cup walnuts (4 ounces), toasted; 1 tablespoon red-wine vinegar; 1/2 teaspoon cumin; 1/8 teaspoon cayenne; 1/4 cup extra-virgin olive oil

Roasted Red Pepper and Walnut SpreadRoland Bello

A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs 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.

Cooks' notes:

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

Recipe notes

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