Spicy Roasted Red Pepper & Walnut Dip with Pita Chips

Preheat oven to 400°F (200°C). Place red pepper halves, cut-side down, on a baking sheet lined with parchment paper.

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

Remove from oven and place the roasted peppers in a bowl. Cover the bowl with plastic wrap and let them steam for 10-15 minutes. This will make it easier to peel off the skins.

While the peppers are steaming, preheat oven to 350°F (175°C). Cut pita bread into wedges and arrange in a single layer on a baking sheet. Bake for 8-10 minutes, or until lightly golden and crispy. Alternatively, you can toast them in a toaster oven or grill.

Once the peppers are cool enough to handle, peel off the blackened skins. Discard the skins.

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

Process until smooth and creamy, scraping down the sides of the bowl as needed. Add a little water (1 tablespoon at a time) if needed to reach your desired consistency.

Taste and adjust seasoning as needed.

Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and garnish with a sprinkle of smoked paprika or chopped walnuts (optional).

Serve warm or at room temperature with the toasted pita chips or fresh vegetables.