Red Pepper and Walnut Dip

For best results, make this dip a day ahead to let the flavors mellow and blend. This recipe serves 10-12. Serve with toasted pita triangles.

3 red bell peppers (~ 1 lb)
1 (6”) pita bread (2 oz)
1 cup water
1 small clove garlic
¾ cup walnut pieces, toasted (~ 4 oz)
1½ tsp. ground paprika, optional
¾ tsp. ground cumin
1 Tbsp. balsamic vinegar
1 Tbsp. lemon juice, freshly squeezed
2 tsp. extra-virgin olive oil
¾ tsp. sea salt
black pepper, freshly cracked

Garnish:
walnut pieces
ground paprika

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.

Toast pita bread until crisp and golden. Break into 2” 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.

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.

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.

Makes 10-12 servings.