Red Pepper Walnut Dip

This dip was first introduced to me a few years ago at a vegetarian restaurant - I was HOOKED. It's also known as Muhummara, and it's pretty much the easiest thing to make ever. I think it's a great alternative to hummus (especially if you're sick of eating it like me!) Personally, I love roasting my own red peppers because they are cheap as heck, you can buy red peppers in bulk on sale to roast, and they are so easy to DIY. 

Here's what you'll need: 

• 2 bell peppers, washed (I always use red but feel free to go wild) 

• 1 cup raw walnuts 

• 2 garlic cloves 

• 1/2 lemon, juiced 

• 1/3 cup olive oil (more/less depending on desired consistency) 

• 1/2 tsp sea salt 

• 1/2 tsp black pepper 

• Optional spices: 1 tsp paprika, 1 tsp cumin, 1 tsp za'atar (I normally do a combo of these three!), 1 tsp cayenne pepper powder 

Here's how to make it: 

To roast the peppers 

        Preheat an oven to 400F and place bell peppers on their side. Bake in oven for about 15 minutes, and then using tongs, flip over and cook for about another 15-20 minutes. The skins should be charred and soft (may also collapse slightly). Let cool slightly before handling. Fill a large bowl with ice cold water, and place the red peppers inside. Gently using your fingers, open the pepper to scoop out the seeds and peel off the skin. It's sounds hard and messy, but everything comes off super easily. Set aside red pepper pieces. 

To assemble the dip 

         Using a food processor, gently pulse the walnuts and lemon juice until well-combined. Add in the peppers, garlic, spices, and 1/3 cup olive oil. Pulse until smooth. At this point, you can decide to add more olive oil and spices to your preference. Serve with pita, veggies, or other dip-holding vehicles, and enjoy!