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Roasted Red Pepper Spread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.7214
Energy (kCal)2371.4543
Carbohydrates (g)47.5379
Total fats (g)246.8304
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Process all of the ingredients except the salt together in a food processor until smooth, about ten 1-second pulses. Season with salt to taste. | 2. To Store: Transfer the spread to an airtight container and refrigerate for one hour or up to three days. | 3. To Serve: Season with additional salt and lemon juice to taste. (I didn't need it) Serve either cold or at room temperature with pita chips, fresh pita cut into wedges, or baguette slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 12 ounces jarred roasted drained rinsed 136.0776 29.9711 6.3616 1.4969
    walnut 1 cup toasted 1927.12 0.0 0.0 218.0
    wheat cracker thins 1/4 cup ground used - - - -
    lemon 1 tablespoon 3.8425 1.2349 0.1458 0.0397
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    molasses 1 tablespoon used 61.0812 15.74 0.0 0.0211
    honey 1 teaspoon - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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