Recipe information
Total Time
10 min
Yield
Makes about 1 1/2 cups
Ingredients
1
(7- to 8-ounce) jar roasted red peppers, rinsed and drained
1
cup coarse fresh bread crumbs (preferably from a baguette)
1
small garlic clove
1
/4 teaspoon cumin
1
/4 cup hazelnut or walnut oil
Need to make a substitution?
Preparation
Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.