Transform jarred roasted red peppers into a fresh and flavorful dip seasoned with cumin and a pinch of cayenne.
Cooks' note:
•Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
15 minutes
Yield
Makes about 1 1/3 cups
Ingredients
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
Preparation
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.
