Roasted Red-Pepper and Hazelnut Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
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