4 pink peppers, roasted
1⁄ 2 teaspoon floor cumin
1⁄ 2 cup walnuts, toasted
2 slices agency white bread, torn into items
2 tablespoons raspberry or balsamic vinegar
1 tablespoon olive oil
1⁄ 2 teaspoon salt
1⁄ 8 teaspoon floor pink pepper (cayenne) toasted pita bread wedges
1. Minimize roasted peppers into giant items. In small skillet, toast cumin over low warmth, stirring continuously, till very aromatic, 1 to 2 minutes.
2. In meals processor with knife blade connected, course of walnuts till floor. Add roasted peppers, cumin, bread, vinegar, oil, salt, and floor pink pepper; puree till easy. Switch to bowl. If not serving immediately, cowl and refrigerate as much as 4 hours. Serve with toasted pita bread wedges. Makes about 2 cups.