Turkish red pepper spread. Original recipe in Vegan Fire and Spice by Robin Robertson.



Prep time: 10 minutes
Total Time: 10 minutes

  • 2 roasted red peppers
  • 3/4 cup cashews (can also add sunflower seeds. original recipe calls for walnuts.)
  • 1 clove garlic (or 1/2 tsp minced garlic)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp red pepper flakes (can sub. dried red peppers to taste)
  • 1/2 tsp cumin
  • salt
  • 1 tbsp parsley (minced fresh)


  1. Bring water to boil in a kettle and soak the cashews (and sunflower seeds if using them) in enough water to cover the nuts. Let sit 5-10 minutes.
  2. Combine all other ingredients except parsley in a food processor/high speed blender.
  3. Add cashews, drained, after they have soaked long enough to get soft.
  4. Blend all ingredients until smooth.
  5. Transfer to a bowl and sprinkle with parsley.
  6. Refrigerate until ready to serve.
Recipe Categories: Sauces
Meal Types: Appetizer, Dinner, Lunch, Snack
Cuisines: Middle Eastern