This recipe was originally shared in the community class “Beat the Sugar Blues” on November 1, 2011 led by Jessica Osterberg of Mindfully Healthy.

This is a satisfying and balanced dip with a dash of sweetness. This is a great alternative to hummus that you can use in a similar way: on sandwiches, with pita wedges, or with veggie slices. This makes a large batch so feel free to cut in half for a smaller group.

3 pieces whole wheat bread, toasted
5 whole roasted red peppers (from a jar is fine)
2 cups raw walnuts
6 large garlic cloves, peeled
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon agave nectar
2 teaspoons ground cumin

Process bread in food processor until it resembles breadcrumbs. Combine all remaining ingredients in food processor and process until relatively smooth. Small amounts of water can be drizzled in while processing if mixture is too thick (it should resemble hummus). Serve with flax crackers, pita wedges, or vegetable sticks.

Makes 12 2-tablespoon servings.

Amount Per Serving:

Calories 187.2   Total Fat 14.1 g    Cholesterol 0.0 mg   Sodium 236.3 mg    Potassium 224.0 mg  Total Carbohydrate 13.8 g     Dietary Fiber 3.0 g     Sugars 1.8 g   Protein 4.6 g