Roasted Red Pepper and Walnut Spread

Ingredients

• 1 tablespoon red-wine vinegar
• ¹/₈ teaspoon cayenne
• ½ teaspoon cumin
• 1 cup walnuts
• ¼ cup extra-virgin olive oil
• 1 cup coarse fresh bread crumbs
• 2 (7-to 8-ounces) jars roasted red peppers

Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated.

View full recipe at Epicurious