Ingredients
-
3
-
1
-
1
-
1
-
4
-
1 1/2
-
3/4
-
1
-
1
-
2
-
3/4
-
-
-
-
Directions
Roasted Red Pepper and Walnut Dip, From marthastewart com/345554/roasted-red-pepper-and-walnut-dip, From marthastewart com/345554/roasted-red-pepper-and-walnut-dip
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Steps
|
1
Done
|
Roast Peppers Over a Gas Burner Until Blackened All Over, Turning With Tongs as Each Side Is Blistered. (alternatively, Place Under a Broiler.) Transfer to a Bowl, and Cover With Plastic Wrap; Let Stand About 15 Minutes. Peel, and Discard Skins, Stems, and Seeds. Set Peppers Aside. |
|
2
Done
|
Toast Pita Bread Until Crisp and Golden. Break Into 2-Inch Pieces; Place in a Bowl, and Cover With the Water. Soak Until Soft, About 10 Minutes. Transfer to a Sieve, and Drain Well, Pressing Out Excess Water. Set Aside. |
|
3
Done
|
Combine Garlic and Walnut Pieces in the Bowl of a Food Processor; Process Until Fine Crumbs Form, About 10 Seconds. Add Paprika, Cumin, and Reserved Peppers and Pita Bread; Process Until Smooth, About 10 Seconds. Add Vinegar, Lemon Juice, Oil, and Salt, and Season With Black Pepper. Pulse Until Combined. |
|
4
Done
|
Transfer to a Serving Bowl; Cover With Plastic Wrap. Refrigerate at Least 1 Hour or Overnight. Before Serving, Bring to Room Temperature. Drizzle With Oil; Sprinkle With Walnuts or Paprika, as Desired. |
