Red Pepper And Walnut Dip

• 1 jar (15 oz.) roasted red peppers, rinsed, drained, and chopped
• 1/3 cup walnuts, toasted and chopped
• 1/4 cup chopped flat-leaf parsley leaves, plus more for garnish
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon kosher salt
• 1/2 teaspoon honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red chile flakes
• Thinly sliced jicama or soft pita bread triangles

1. Put all ingredients except for jicama in a blender and pulse until as smooth as you like. Garnish with more chopped parsley. Serve with jicama.
2. Make ahead: Chill, covered, up to 1 day.
3. Note: Nutritional analysis is per 1 1/2-tbsp. serving.

red peppers, walnuts, flatleaf, olive oil, lemon juice, lemon zest, kosher salt, honey, ground cumin, freshly ground black pepper, red chile flakes, jicama

Taken from www.myrecipes.com/recipe/red-pepper-walnut-dip-0 (may not work)