Roasted Red Pepper and Walnut Dip with Pita Chips

Preheat oven to 400°F (200°C).

Halve the red peppers, remove seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper.

Roast the peppers for 25-30 minutes, or until the skins are blackened and blistered.

Remove the peppers from the oven and immediately place them in a bowl. Cover the bowl with plastic wrap for 10 minutes. This will steam the peppers, making it easier to peel the skin off.

While the peppers are cooling, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Watch carefully to avoid burning.

Peel the skin off the roasted peppers. Discard the skins.

In a food processor or blender, combine the roasted peppers, toasted walnuts, garlic, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper.

Process until smooth. Add more olive oil if needed to reach desired consistency.

If making pita chips: Cut the pita bread into triangles. Toss with a little olive oil, salt, and pepper. Bake at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy.

Serve the dip with pita chips, sliced vegetables, or crackers.