Ingredients

The following ingredients have 4 Servings
  • 2 roasted red peppers
  • 1/3 cup sun-dried tomatoes, oil drained
  • 1/4 cup olive oil (I use the oil from the sun-dried tomatoes)
  • juice of 2 lemons
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 1/3 cups toasted walnuts, roughly chopped
  • kosher salt and pepper
  • 1 teaspoon cumin seeds
  • flakey sea salt

Instruction

  • In a food processor, combine the roasted red peppers, sun-dried tomatoes, olive oil, lemon juice, garlic, cumin, paprika, half the walnuts and a large pinch of both salt and pepper. Pulse until completely smooth and combined. Stir in the remaining walnuts. Heat a small skillet over medium heat and add the cumin seeds. cook stirring often until toasted, about 3-5 minutes. Spread the dip on a plate and drizzle with olive oil. Top with cumin seeds and salt.