Roasted Red Pepper Walnut Dip
Tom Wigginton • October 16, 2012
3 red peppers
1 cup water
1 small garlic clove
3/4 cup walnuts, toasted
1 1/2 tsp paprika
3/4 tsp ground cumin
1 tbs balsamic vinegar
1 tbs fresh lemon juice
2 tsp olive oil
Roast peppers over an open flame until all sides are blackened. Put in a bowl and cover with saran wrap fro 15 minutes. In a food processor combine garlic and walnuts and pulse until finely ground. Add all other ingredients and pulse until combined and smooth. Let sit in fridge for an hour or overnight. Top with walnuts and paprika and drizzle with olive oil.
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