Spicy Roasted Red Pepper & Walnut Dip with Pita Chips (Dairy-Free)

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, turning occasionally. Place peppers in a bowl and cover with plastic wrap or a clean kitchen towel for 10 minutes to steam. This makes it easier to peel the skin.

While peppers are roasting, prepare the pita chips. Preheat oven to 350°F (175°C).

Cut each pita bread into 8 wedges. Place wedges in a bowl and drizzle with olive oil and za'atar seasoning (if using). Toss to coat.

Spread pita wedges in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.

Once the peppers are cool enough to handle, peel off the blackened skin and remove the seeds.

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

Process until smooth and creamy, scraping down the sides as needed.

Taste and adjust seasonings as desired.

Serve the dip chilled or at room temperature with the homemade pita chips.