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Roasted Pepper Spread with Paprika Pita Chips

Roasted Pepper Spread

Roasted Pepper Spread with Paprika Pita Chips

Roasted pepper spread
Red Bell Peppers

This Roasted Red Pepper Spread is made with fresh bell peppers that are roasted in the oven or on the grill.

To roast peppers in the oven:

  • simply slice in half, remove the seeds and stem, place on a parchment paper-lined baking sheet
  • broil until peppers begin to appear charred but not completely burnt
  • Or, take the easy route and buy roasted peppers in a jar!

Bell peppers are high in vitamin C, vitamin A, fiber, water content, and antioxidants. A delicious ingredient to add to a daily or weekly diet.

Roasted Pepper Spread
Roasted Pepper Spread

This roasted pepper spread can be used for many dishes and recipes including tossing with meatballs, spread for turkey burgers, or on antipasto sandwiches.

Other tasty combinations to consider adding:

  • 1 cup roasted eggplant
  • 1/2 cup shitake mushroom
  • 1/4 cup kalamata olives
  • 2 tablespoons chopped red onion
  • substitute walnuts or cashews for the almonds
Paprika chips
Paprika Chips for Roasted Pepper Spread

Pita Bread is a mediterranean flat bread used as a “pocket” for sandwiches and snacks or toasted, as here, to make pita chips. Pita bread provides a good source of fiber and typically is lower calorie than other white bread products.

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Recipe

Roasted Pepper Spread with Paprika Pita Chips
Appetizer
Roasted Pepper Spread with Paprika Pita Chips made with cilantro, tomato, lemon, chili powder and a hint of cinnamon. Appetizer or snack!

Ingredients

2 roasted red bell peppers
1/2 cup cilantro leaves
1 tablespoon tomato paste
1 tablespoon sherry vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons plain sea salt or kosher salt
1/2 teaspoon sweet paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup coarsely ground blanched almonds (about 4 ounces)
For Paprika Chips:
1/2 teaspoon paprika
1/2 teaspoon ground fennel
1/2 teaspoon onion powder
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
4 pocket pitas, split into 2 rounds
1/4 cup olive oil

Instructions

In a food processor or blender, combine peppers, cilantro, tomato paste, vinegar, lemon juice, garlic, salt, paprika, chili powder, and cayenne pepper.
Pulse until ingredients are finely chopped and blended.
Scrape down sides of bowl and process until smooth.
Add the almonds and pulse until combined.
Transfer to a bowl.
Make Paprika Chips:
Preheat oven to 350*F.
In a small bowl, combine paprika, fennel, onion powder cinnamon, and salt.
Brush the rough side of the pita rounds with the olive oil and sprinkle each round with the paprika mixture.
Stack the rounds and cut into 8 wedges.
Unstack and arrange wedges in a single layer on parchment paper-lined baking sheets.
Bake on upper and middle racks of oven for about 9 minutes, switching baking sheets about halfway through for even cooking.
Chips can be stored in an airtight container at room temperature for up to 5 days.
Serve chips with Roasted Pepper Spread or with any preferred spread such as hummus.

Serves

6

Preparation Time (hrs/min)

, 35

Cooking Time (hrs/min)

, 7

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