Ingredients
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1/4 cup walnuts
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1/4 cup olive oil
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1 tsp ground cumin
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1/3 cup bread crumbs
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1 (24 oz) jar roasted red peppers, drained
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1 clove garlic
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1 tbsp honey
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1 tbsp balsamic vinegar
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1/2 tsp crushed red pepper
Steps
1
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.
2
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.
3
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.
