Go Back
–+ servings
Pepper, Olive and Tomato Spread
Print Recipe
3.50 from 2 votes

Roasted Pepper Spread

Prep Time20 mins
Cook Time35 mins
Cool time30 mins
Total Time55 mins
Course: Appetizer, Condiment/Sauce
Servings: 6 servings (about 1 cup)
Calories: 95kcal
Author: Natalia Mantur

Ingredients

  • 3 red bell peppers , seeded and quartered
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic , peeled
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sweet paprika
  • ¼ teaspoon hot paprika
  • ½ teaspoon ground cumin
  • 1 ounce pine nuts
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the peppers and garlic on the tray. Drizzle with oil and season with salt, pepper, sweet paprika, hot paprika, and ground cumin. Add pine nuts and toss.
  • Bake for 35-45 minutes, until the peppers are starting to brown. Remove from oven and let cool for 30 minutes.
  • Place all ingredients into a food processor and blend until perfectly smooth. Place in a jar or bowl. Store in the fridge for up to 3 days.

Nutrition

Calories: 95kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Sodium: 197mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2070IU | Vitamin C: 76.5mg | Calcium: 7mg | Iron: 0.7mg