B'tayavon: Roasted pepper and walnut dip
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…