| 12 | 10 | 290 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 8 |
| 2 tsp | Balsamic vinegar |
| 1/3 cup | Bread crumbs, plain (or gluten free bread crumbs) |
| 1 1/2 tsp | Cumin |
| 1/4 cup | Extra virgin olive oil |
| 1 clove(s) | Garlic (roughly chopped) |
| 1 tsp | Honey |
| 1 whole lemon(s) | Lemon juice |
| 1/2 tsp | Red pepper flakes |
| 2 can (12oz) | Roasted red peppers, canned (drained) |
| 1 tsp | Sea Salt |
| 1 1/2 tbsp | Tomato paste, canned |
| 1/2 cup | Walnuts (toasted) |
Place red bell peppers, tomato paste, garlic, and walnuts in the bowl of a food processor and pulse until combined.
Add in lemon juice, breadcrumbs, balsamic vinegar, honey, cumin, salt, and red pepper flakes. Pulse until well combined. With the machine running, drizzle in olive oil until the dip comes together.
Serve with crudité or crackers.
| Grain | 0.1 |
| Meat Alternative | 0.3 |
| Vegetables | 1.1 |
