Acuka (Turkish Walnut and Red Pepper Dip) with Pita Bread

Preheat oven to 400°F (200°C).

Place red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skin is blackened and blistered. Remove from oven and immediately place in a bowl covered with plastic wrap for 10 minutes to steam. This will make it easier to peel the skin.

While the peppers are steaming, if using raw walnuts, toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Be careful not to burn them.

Peel the skin off the roasted red bell peppers, remove the seeds and stems. Roughly chop the peppers.

In a food processor, combine the peeled roasted red peppers, walnuts, garlic, tomato paste, red pepper flakes, cumin, dried mint, salt, lemon juice and olive oil.

Process until the mixture is finely chopped and well combined. You may need to scrape down the sides of the food processor a few times.

Taste and adjust seasonings as needed. Add more red pepper flakes for extra spice, or more salt for flavor.

Serve the Acuka at room temperature or chilled, with warm pita bread for dipping.