Roasted red pepper dip
2 red bell peppers
2 Tbsp fine unseasoned dry breadcrumbs
2 Tbsp extra-virgin olive oil
1 1/2 Tbsp grated onion
1 Tbsp lemon juice
1/2 tsp salt, or to taste
1/4 tsp ground cumin (replace with coriander or omit if you're not a cumin fan)
1/4 tsp agave nectar or honey
1/8-1/4 tsp cayenne pepper
Pinch of ground cloves
1 cup coarsely chopped walnuts
1 Tbsp pine nuts, toasted, for garnish
- Preheat broiler. Cut peppers into quarters and remove cores and seeds. Place the peppers, skin-side up, in a single layer on a baking sheet. Broil until the skins are blackened all over, 15 to 25 minutes. (You may need to move the peppers around on the baking sheet if they are cooking unevenly.) Transfer peppers to a large bowl and cover with plastic wrap. Peel when cool enough to handle then coarsely chop.
- Combine the peppers, breadcrumbs, oil, onion, lemon juice, salt, cumin, sugar, cayenne and cloves in a blender or food processor; puree until smooth. Add walnuts and blend again until smooth. (Some of the walnuts can be added after blending, if some texture is desired.) The dip should have the consistency of a batter: if too thick, blend in some hot water, a teaspoon at a time. If too thin, add more breadcrumbs. Transfer to a bowl. Just before serving, garnish with pine nuts.