Name: Roasted Red-Pepper and Hazelnut Dip
Cook time: 10 min
Total time: 10 min
Yield: Makes about 1 1/2 cups
Ingredients: 1 (7- to 8-ounce) jar roasted red peppers, rinsed and drained; 1 cup coarse fresh bread crumbs (preferably from a baguette); 1 small garlic clove; 1/4 teaspoon cumin; 1/4 cup hazelnut or walnut oil

Recipe information

Total Time
10 min
Yield
Makes about 1 1/2 cups

Ingredients

1 (7- to 8-ounce) jar roasted red peppers, rinsed and drained

1 cup coarse fresh bread crumbs (preferably from a baguette)

1 small garlic clove

1/4 teaspoon cumin

1/4 cup hazelnut or walnut oil

Preparation

Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.