Image By Chris McIntosh for Boston Organics
1/4 cup chopped walnuts
2-3 large roasted red peppers, rinsed1/2 cup fresh breadcrumbs1 large clove garlic, crushed1 tablespoon extra-virgin olive oil1 tablespoon lemon juice, or to taste1 1/2 teaspoons ground cumin1/4 teaspoon crushed red pepper
Salt
Toast walnuts in a small dry skillet over medium heat, stirring until fragrant (2 to 3 minutes). Transfer to a small bowl and let cool.
Combine all ingredients in a food processor and process until smooth. Adjust seasoning with more lemon juice and salt, if desired.
Serve on toasted pita bread or sesame crackers.
Tested and Approved by Boston Organics
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This recipe was most recently featured in
Boston Organics Newsletter No. 40 of 2015.