3. Red Pepper Tahini Dip with Walnuts
What you need:
2 red bell peppers
½ cup toasted walnuts
2 tbsp tahini
2 tsp red wine vinegar
1 tsp sugar
½ tsp cumin
¼ tsp cayenne
Salt and pepper to taste
Pita chips for serving
To make:
Heat the broiler to high. Place the peppers on a rimmed baking sheet and broil until charred, turning occasionally. This should take about eight to twelve minutes. Let the peppers cool and then remove the skins and the seeds. To toast the walnuts, line them on a baking sheet and bake at 350 for about ten minutes or until they become fragrant. In a food processor combine the walnuts, peppers, tahini, sugar, vinegar, cumin, and cayenne. Puree until the mixture is smooth. Season with a pinch of salt and pepper. Serve with pita chips. This dip is also good to serve with some of your favorite crunchy vegetables like carrots, celery, or even broccoli.