Roasted Red Pepper Dip

1. 1
   prep · ~5 min

   Preheat oven and prep the peppers.

   1.Preheat oven to 220°C (425°F).

   2.Wash red bell peppers and pat them completely dry.

   3.Place whole peppers on a baking sheet, leaving space between each.
2. 2
   roast · ~15 min

   Roast the peppers until charred.

   1.Roast peppers for 15-20 minutes, turning every 5 minutes with tongs.

   2.Look for blackened, blistered skin all over — this builds the smoky flavor.

   3.Remove from oven when evenly charred and tender.

   TIPDon't under-roast. The dark char is what gives the dip its signature smokiness.
3. 3
   rest · ~10 min

   Steam and peel the peppers.

   1.Transfer hot peppers to a bowl and cover tightly with a plate or plastic wrap.

   2.Let them steam for 10 minutes — this loosens the skin.

   3.Once cool enough to handle, peel off the charred skin, remove stems, and discard seeds.

   TIPSteaming makes peeling effortless. Don't rinse under water or you'll wash away flavor.
4. 4
   mix · ~2 min

   Blend the dip until smooth.

   1.In a food processor, combine roasted peppers, walnuts, garlic, olive oil, and lemon juice.

   2.Add cumin powder, smoked paprika, salt, and black pepper.

   3.Pulse until smooth and creamy, scraping down sides as needed.

   4.Taste and adjust salt or lemon juice.

   TIPFor a chunkier dip, pulse briefly instead of blending continuously.
5. 5
   rest · ~15 min

   Chill before serving.

   1.Transfer dip to a serving bowl.

   2.Cover and refrigerate for at least 15 minutes to let flavors meld.

   TIPThis dip tastes even better the next day. Make it ahead if you can.
6. 6
   serve

   Drizzle with olive oil and serve.

   Drizzle a little extra olive oil on top and serve with warm pita bread, crackers, or fresh vegetable sticks.

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