Roasted Red Pepper and Walnut Dip

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

Deseed and cut the red bell peppers into quarters.

Rub the red peppers with 1 tsp of olive oil and place them on the baking sheet.

Roast the peppers 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).

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.

Spread the walnuts on a separate baking sheet and toast for 7 to 9 minutes. Keep a close eye on them as they can burn easily. Remove from the oven and set aside to cool.

Peel the skins off the peppers and transfer them into the bowl of a food processor.

Add in 3 tbsp of olive oil, garlic, lemon zest and juice, ground cumin, paprika, cayenne pepper, coarse sea salt, and cooled walnuts.

Process until smooth but still chunky. Taste for seasoning and adjust if necessary.

Place the dip in a bowl and garnish it with fresh parsley and a couple of walnut pieces.

Serve with pita bread, chips, or crackers of your choice.