Can be prepared in 45 minutes or less.

Ingredients

　　1 small onion, chopped

　　2 large garlic cloves, sliced

　　1/4 cup olive oil

　　a 12-ounce jar roasted red peppers, rinsed and drained (about 1 3/4 cups)

　　1/2 cup walnuts, toasted and cooled

　　1/3 cup packed fresh basil leaves, washed well and spun dry

　　1 slice homemade-type sandwich bread, chopped

　　2 tablespoons fresh lemon juice

　　Accompaniment: toasted pita wedges

　　In a skillet cook onion and garlic in oil over moderate heat, stirring, until softened. In a food processor blend remaining ingredients until nuts are chopped fine. With motor running, gradually add onion mixture and blend until incorporated. Season dip with salt. Serve dip with toasts.