Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
Step 2
Deseed and cut the
Red Bell Peppers (3)
into quarters.
Step 3
Rub the red peppers with
Olive Oil (5 mL)
and put them on the baking sheet.
Step 4
Roast for 35 to 40 minutes or until they are blackened and blistered in a couple of places. Turn down the oven temperature to 325 degrees F (160 degrees C).
Step 5
As soon as they come out of the oven, transfer the peppers into a bowl and cover it with plastic wrap. Let it sit for 10 to 15 minutes.
Step 6
Spread the
Walnuts (125 g)
in a separate baking sheet and toast for 7 to 9 minutes. Make sure to keep a close eye on them as they can burn easily. Remove from the oven and set aside to cool.
Step 7
Meanwhile, peel the skins off the peppers and transfer them into the bowl of a food processor.
Step 8
Add in the
Olive Oil (45 mL)
,
Garlic (2 cloves)
, zest and juice from
Lemon (1)
,
Ground Cumin (2 g)
,
Paprika (1 g)
,
Cayenne Pepper (as needed)
,
Coarse Sea Salt (1 g)
, and cooled walnuts.
Step 9
Process until smooth, but still chunky. Taste for seasoning and add if necessary. Place the dip in a bowl and garnish it with
Fresh Parsley (1 handful)
and a couple of walnut pieces.
Step 10
Serve with
Pita Bread (to taste)
, chips, or crackers of your choice.
