Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　Transform jarred roasted red peppers into a fresh and flavorful dip seasoned with cumin and a pinch of cayenne.

　　

Ingredients

Makes about 1 1/3 cups

　　1/4 cup chopped walnuts

　　1/2 cup chopped drained roasted red peppers (from a 7-ounce jar)

　　1 slice firm white sandwich bread, torn into pieces

　　1 medium garlic clove, or to taste, minced and mashed to a paste with 1/4 teaspoon salt

　　1 tablespoon fresh lemon juice, or to taste

　　1/2 teaspoon ground cumin

　　1/8 teaspoon cayenne pepper, or to taste

　　1/2 cup extra-virgin olive oil

　　Salt

　　

Step 1

Blend together walnuts, roasted peppers, bread pieces, garlic paste, lemon juice, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute.

　　

Step 2

With motor running, add oil in a slow stream and blend until combined well. Season to taste with salt and additional lemon juice, as well as additional cayenne and minced garlic.

　　Cooks' note:

　　•Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.