Roasted Red Pepper and Walnut Dip

Directions

1. 1
   Roast peppers directly over flame of a gas-stove burner on high heat, turning with tongs, until blackened all over.
2. 2
   (Or place peppers under the broiler, turning often, until skin has charred.)
3. 3
   Transfer peppers to a bowl and cover with plastic wrap.
4. 4
   Let steam 15 minutes.
5. 5
   Using paper towels, rub off skins, then remove stems, seeds, and ribs.
6. 6
   Break toasted pita bread into 2-inch pieces; place in a bowl and add the water.
7. 7
   Let soak until soft, about 10 minutes.
8. 8
   Transfer to a sieve, and drain well, pressing out excess water.
9. 9
   Process garlic and walnuts in a food processor until finely ground, about 10 seconds.
10. 10
    Add paprika, cumin, the roasted peppers, and the pita bread; process until smooth, about 10 seconds.
11. 11
    Add vinegar, lemon juice, oil, and 1/4 teaspoon salt (or to taste); season with pepper.
12. 12
    Pulse until combined.
13. 13
    Transfer dip to a bowl; cover with plastic wrap.
14. 14
    Refrigerate at least 1 hour, or up to overnight.
15. 15
    Before serving, bring to room temperature; drizzle with oil, and sprinkle with walnuts and paprika, as desired.
16. 16
    (Per 1/4-cup serving)
17. 17
    Calories: 111
18. 18
    Saturated Fat: 1g
19. 19
    Unsaturated Fat: 7.3g
20. 20
    Cholesterol: 0mg
21. 21
    Carbohydrates: 7.6g
22. 22
    Protein: 2.7g
23. 23
    Sodium: 118mg
24. 24
    Fiber: 1.8g