Recipe: Gourmet, December 1993
- 3 red peppers, roasted, seeded and peeled, or a 7-ounce jar roasted red peppers, well drained - 2/3 cup fine fresh bread crumbs
- 1/3 cup walnuts, toasted lightly and chopped fine
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried hot red pepper flakes
- ¼ to ½ cup extra-virgin olive oil
- Bread to spread on
I come back to this recipe over and over again and every time I have to search through my friend Warda's blog to find it so today I am going to save it here so I can find it easy. thanks for such a great dip, I love it!
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