- 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
- 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.