ROASTED RED PEPPER SPREAD

By Grandmax4

Ingredients

• 1/4 cup walnuts
• 1 2/3 cups drained jarred roasted red peppers -- rinsed and thoroughly patted dry with paper towels
• 2 slices good-quality sandwich bread (white or wheat) -- torn into quarters
• 3 tablespoons fresh lemon juice from 1 large lemon
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon mild molasses
• 3/4 teaspoon table salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper

Preparation

Step 1

1. Toast the walnuts in a dry skillet over medium heat, shaking the pan occasionally, until they are fragrant, about 5 minutes. Transfer the nuts to a plate to cool.

2. Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about 10 pulses. Transfer the mixture to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 1 hour. (The dip, covered, can be refrigerated for up to 2 days. Season with additional lemon juice, salt, and cayenne as needed before serving.) Serve the dip either cold or at room temperature.