Roasted Red Pepper & Walnut Dip

This delectable dip blends roasted red peppers, walnuts, and balsamic vinegar. Paprika and cumin add smoky back notes. The perfect appetizer to bring to a dinner party!
Serves 10 to 12
Tips
For best results, make this dip a day ahead to let the flavors mellow and blend. Serve with toasted pita triangles.
Ingredients
3 | Red bell peppers (about 1 pound) |
1 | 6-inch pita bread (2 ounces) |
1 cup | Water |
1 small | Garlic clove |
4 oz | Walnut pieces (about 3/4 cup), toasted, plus more for garnish |
1 1/2 tsp | Paprika, plus more for garnish (optional) |
3/4 tsp | Ground cumin |
1 tbs | Balsamic vinegar |
1 tbs | Freshly squeezed lemon juice |
2 tsp | Extra-virgin olive oil, plus more for drizzling |
3/4 tsp | Course salt |
To taste | Freshly ground pepper |
Directions
-
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.
Source: Martha Stewart Living