This Syrian inspired red pepper walnut dip tastes great with everything, really. While traditionally served with flat bread, I personally like it with veggies and quinoa, too.
Cut bell peppers in halves and place on a baking sheet, skin side up. Roast in the oven for about 30 minutes at 400° F (200° C) or until skins are charred.
Remove from the oven and place in a bowl. Cover with plastic wrap or a lid and let sweat for a few minutes. When cool enough to handle, remove the skin and seeds of the peppers and cut into chunks.
Using a sharp knife, slice a shallow x into the bottom of the tomato. Place in a bowl and cover with boiling water. After 30 seconds take the tomato out of the water and place in a bowl of (ice) cold water. Then gently remove the skin.
Toast walnuts in a pan without any oil.
Add walnuts and all the other ingredients to the bowl of a food processor and process until smooth. Blend longer for until completely smooth or less, leaving the dip a bit more chunky. No is the time for any extra seasoning.
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