Roasted Red Pepper And Walnut Dip

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 3 red bell peppers
• 1 (6 inch) pita bread
• 1 cup water
• 1 small garlic clove
• 4 ounces walnut pieces
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 2 teaspoons extra virgin olive oil
• 3/4 teaspoon coarse salt
• fresh ground black pepper

Recipe

• 1 roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (alternatively, place under a broiler.) transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. peel, and discard skins, stems, and seeds. set peppers aside.
• 2 toast pita bread until crisp and golden. break into 2-inch pieces; place in a bowl, and cover with the water. soak until soft, about 10 minutes. transfer to a sieve, and drain well, pressing out excess water. set aside.
• 3 combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. add vinegar, lemon juice, oil, and salt, and season with black pepper. pulse until combined.
• 4 transfer to a serving bowl; cover with plastic wrap. refrigerate at least 1 hour or overnight. before serving, bring to room temperature. drizzle with oil; sprinkle with walnuts or paprika, as desired.