Yield: approximately 2 cups

1 (12-ounce) jar roasted red peppers, drained
1 cup toasted pecans
½ cup chopped fresh cilantro
1/3 cup toasted Japanese bread crumbs (panko)
2 tablespoons olive oil
1 clove garlic
3 teaspoons fresh lemon juice
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon kosher salt
½ teaspoon hot pepper sauce, such as Tabasco Pita bread
Assorted baby vegetables such as carrots, radishes, and celery
 
1. In the work bowl of a food processor, combine peppers, pecans, cilantro, bread crumbs, olive oil, and garlic; pulse until smooth. Add lemon juice, cumin, coriander, salt, and pepper sauce, pulsing to combine. Serve with pita bread and vegetables, if desired. Store, covered, in refrigerator for up to 3 days.