I'm fond of the Cooks Illustrated Best Light Recipe cookbook lately and when I had a couple girls from work over I decided to test a few recipes out. I served with toasted pita chips and this spread was my favorite of the night!

1/4 c. walnuts
1 2/3 cups jarred roasted red peppers, drained, rinsed, and patted dry
2 slices wheat bread, torn into quarters
3 tbsp juice from 1 large lemon
2 tbsp EVOO
1 tbsp mild molasses (I used a "bold" molasses bc that's what was in my cupboard, still fine)
3/4 tsp salt
1/4 tsp cumin
1/8 tsp cayenne pepper

Toast the walnuts in a dry pan over medium heat, shaking occasionally for about 5 mins.
Process the nuts and remaining ingredients until smooth, transfer to a bowl and cover with plastic wrap. Refrigerate for at least an hour (I made it a day ahead and it was great).