Scooped onto bread or thinned with water and spooned into pasta, this smoky, tangy spread is bright with cumin and amped with a hit of cayenne. Make it up to 3 days ahead and keep chilled. Just make it!
In food processor: Puree 2 7–or 8-oz jars roasted red peppers, rinsed and drained, with 1 cup coarse breadcrumbs, 4 oz toasted walnuts (toast in dry skillet, stirring, about 5 minutes), 1 Tbsp red wine vinegar, 1/2 tsp cumin, 1/8 tsp cayenne (or red-pepper flakes), 1/4 tsp salt. When still a bit chunky, add 1/4 cup extra-virgin olive oil in slow stream with motor running, blending until combined. You’ll have about 3 cups.
That’s it! Spread, spoon and savor!