2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way)
1/2 tsp. ground cumin
1/2 – 1/4 tsp. salt
1 jar (12 oz.) roasted red peppers – drained
1 garlic clove, minced
2 tbsp. olive oil
2 tsp. lemon juice
In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.
Sara made this for Rachel’s birthday party this afternoon. It is fantastically good, and works great as a veggie dip or just by itslef, frankly.