Ingredients
- 1 roasted red pepper
- 1/2 cup dry bread crumbs
- 1 large garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/2 cup pecan halves
- 1/4 cup canola oil
- Salt to taste
Directions
Add red pepper, bread crumbs, garlic, lemon juice, cumin, red pepper flakes, and pecans to food processor. Pulse once or twice just to blend ingredients. Add canola oil and blend ingredients to form smooth consistency. Add salt to taste. Sauce can be stored in refrigerator, covered, for up to one week. Makes 1 1/4 to 1 1/2 cups.
This versatile spread can be used on its own, on a platter with cheese and vegetables, blended into dips and as a healthy ingredient in many savory dishes.
