Spicy Roasted Red Pepper and Walnut Dip with Pita Chips

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. Turn the peppers occasionally to ensure even roasting.

Remove peppers from the oven and place them in a bowl covered with plastic wrap or a sealed bag for 10 minutes to steam. This will make it easier to peel the skin.

While the peppers are steaming, if using whole pita bread, brush lightly with olive oil and cut into triangles. Bake for 5-7 minutes, or until lightly golden and crisp. Alternatively, use store-bought pita chips.

Peel the skin off the roasted red peppers and remove the seeds and stems.

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

Process until smooth and creamy. Add a little water if needed to reach desired consistency.

Taste and adjust seasonings as needed.

Transfer the dip to a serving bowl and serve with homemade or store-bought pita chips.