Walnuts, spices, and honey lend loads of flavor to this Middle Eastern-inspired spread, while toasted bread crumbs are the key to its not-too-thick, not-too-runny consistency.
1/4 cup walnuts
1/4 cup olive oil
1 tsp ground cumin
1/3 cup bread crumbs
1 (24 oz) jar roasted red peppers, drained
1 clove garlic
1 tbsp honey
1 tbsp balsamic vinegar
1/2 tsp crushed red pepper
In a 10-inch nonstick skillet, toast the walnuts on medium, stirring often. Transfer to a small bowl. Reduce heat to low. Add the oil, cumin, and bread crumbs. Cook 2 min., until golden brown, stirring often. Remove from heat and cool.
Rinse the peppers and pat very dry with paper towels. In a food processor, pulse walnuts, garlic, honey, vinegar, and crushed red pepper until very finely chopped.
To food processor, add bread crumb mixture and peppers. Pulse until well combined but not liquefied. Season with salt and pepper. Serve with flatbread or crackers.