Walnut and Red Pepper Dip

Ingredients

• 1 cup walnuts
• 1.5 cups red peppers
• 2 cloves garlic
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 0.5 teaspoon cumin
• 0.25 teaspoon salt
• 2 tablespoons parsley
• 0.25 teaspoon black pepper

Instructions

1. 1Preheat the oven to 350 degrees F (175 degrees C).
2. 2Spread the walnuts on a baking sheet and toast in the preheated oven for 10 minutes, or until fragrant. Let cool.
3. 3If using fresh red peppers, roast them in the oven at 450 degrees F (230 degrees C) until charred. Let cool, peel, and remove seeds.
4. 4In a food processor, combine the roasted walnuts and red peppers along with garlic cloves.
5. 5Add extra virgin olive oil, lemon juice, smoked paprika, cumin, salt, and fresh parsley to the food processor.
6. 6Blend until the mixture reaches your desired consistency, adding more olive oil if needed.
7. 7Taste and adjust seasoning, adding more salt or lemon juice if necessary.
8. 8Transfer the dip to a serving bowl.
9. 9Garnish with additional chopped parsley and a sprinkle of smoked paprika.
10. 10Serve with fresh vegetable sticks, whole wheat pita bread, or as a spread for sandwiches.
11. 11Refrigerate any leftovers in an airtight container for up to 5 days.