Roasted Red Pepper and Walnut Spread
['2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained', '1 cup coarse fresh bread crumbs (from a baguette)', '1 cup walnuts (4 ounces), toasted', '1 tablespoon red-wine vinegar', '1/2 teaspoon cumin', '1/8 teaspoon cayenne', '1/4 cup extra-virgin olive oil']
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
With motor running, add oil in a slow stream, blending until incorporated.
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