Roasted Pepper Walnut Dip/Spread

Ingredients

1 12-ounce jar roasted red bell peppers, drained
1 cup chopped walnuts (walnuts can be toasted or raw)
1/3 cup panko
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey or agave
2 cloves garlic
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Directions:

Blend all ingredients in a food processor until coarse puree forms. Season with salt and pepper to taste. Transfer to bowl. Makes about 2 cups dip/spread. Keep covered in refrigerator for up to 1 week