Roasted 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 to 12. Serve with toasted pita triangles.
- 3 red bell peppers (about 1 pound)
- One 6-inch pita bread (2 ounces)
- 1 cup water
- 1 small garlic clove
- 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
- 1 1/2 teaspoons paprika, plus more for garnish (optional)
- 3/4 teaspoon ground cumin
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
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-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.
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.