Red Pepper And Walnut Dip

By Sunset
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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

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