Ingredients

• 2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
• 1 cup coarse fresh bread crumbs (from a baguette)
• 1 cup walnuts (4 ounces), toasted
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
• 1/4 cup extra-virgin olive oil

Instructions

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