Roasted red peppers
deseeded, and peeled, detailed preparation below
Extravirgin olive oil
optional, for garnish
Step by step
Begin by preparing the roasted peppers.
Arrange them on a tray and roast in a preheated oven at 200°C, using the fan setting for an air-fryer effect.
Periodically turn the peppers to ensure even roasting until all sides have browned.
Immediately transfer the hot peppers to a pot and cover for 20-30 minutes to steam.
After steaming, the peppers are easy to peel. Remove the skin, seeds, and stem.
In a blender or food processor, combine all ingredients: the roasted peppers, walnuts, and everything else as listed.
For added flavor, consider roasting the walnuts beforehand, though it's optional.
Blend until smooth and consistent. Adjust salt to taste.
If desired, modify consistency by adjusting the amount of breadcrumbs.
Spread the mixture onto a plate, and drizzle with some high-quality olive oil.
Garnish with walnut pieces and optional chopped parsley.
Serve immediately or refrigerate for later. Best enjoyed with fresh bread, pita or crunchy breadsticks for a truly delightful experience.
(1 medium plate)