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Roasted Red Pepper and Walnut Dip
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Source: BY: marthastewart.com
| 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 | |
Directions
1.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.
2.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.
3.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.
4.Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle
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