Walnut red pepper dip - 2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way) 1/2 tsp. ground cumin 1/2 – 1/4 tsp. salt 1 jar (12 oz.) roasted red peppers – drained 1 garlic clove, minced 2 tbsp. olive oil 2 tsp. lemon juice In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.