- 2 (8-ounce) jars roasted red peppers
- 1 cup coarse fresh breadcrumbs
- 1 cup walnuts, toasted
- 1 tablespoon red wine vinegar
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
Rinse and drain peppers. In a food processor, purée peppers with remaining ingredients except for oil. With motor running, add oil in a slow stream, blending until incorporated.
Serve with crudités, crackers or pita triangles.