Turkish variation of a red pepper and walnut spread that can be enjoyed on toast or as an appetizer dip. Vegan and gluten-free. It can be made oil-free by omitting the olive oil.
- 1.5 cups crushed or chopped walnuts
- 4 tablespoons pepper paste
- 2 tablespoon extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns (or sub regular black pepper)
- 1 teaspoon thyme
- In a mortar, grind the cumin seeds, coriander seeds, thyme, and peppercorns. When the seeds are as coarse as you prefer, add the olive oil into the mortar for it to absorb more flavor. I left a few larger pieces of seeds since I like some big flavor-bombs here and there, see the photo above for reference.
- In a bowl, mix the pepper paste, crushed walnuts, and olive oil blend. Give it a taste and add more spices if you prefer. Enjoy on toast or as a dip.
- Save it in the fridge in a lidded jar for up to a week. However, if you add olive oil to cover the surface, you can save it for far longer.
- You can substitute tomato paste if you do not have access to pepper paste. It will not be as flavorful, but you can make up for it by adding more spices.
- There is no salt in this recipe since most pepper paste already has added salt.
- Serving Size: 2 Tablespoons
- Calories: 144
- Sugar: 1.2 g
- Sodium: 236.7 mg
- Fat: 14.3 g
- Carbohydrates: 3.6 g
- Fiber: 1.4 g
- Protein: 2.9 g
- Cholesterol: 0 mg