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
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.
