Roast Pepper Spread with Walnuts and Garlic

Recipe by Mark Bittman, The Best Recipes in the World

3 or 4 red peppers, roasted and peeled
1 cup walnuts, toasted
2 cloves garlic, roughly chopped
2 Tablespoons olive oil
juice of 1 lemon
1 teaspoon cumin
hot red pepper flakes (optional) and salt, to taste

Remove stems and seeds from peppers and add to food processor
with walnuts, garlic and olive oil. Pulse to a paste with some texture.
Transfer to a bowl and stir in lemon juice, pepper flakes and
salt. Serve or cover and refrigerate for day or two. Delicious with
pita and cucumber slices!