Ingredients
1 cup walnuts, toasted and cooled
12 ounces jarred roasted red peppers, drained and rinsed
⅛ teaspoon cayenne pepper
¼ cup dry bread crumbs
3 tablespoons lemon juice
1 tablespoon molasses
1 teaspoon honey
½ teaspoon ground cumin
¾ teaspoon salt
2 tablespoons olive oil
Directions
1) Place all the ingredients in a food processor and pulse until smooth.
2) Refrigerate dip for at least 30 minutes and serve cold. Serve with pita chips, crackers, or toast.
*Recipe by Shelley Neese, the vice president of The Jerusalem Connection. Click here for her articles and videos.
