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Roasted Red Pepper Dip

Provided by:

Sarah Beleski a recent ASU nutrition student

Ingredients:

3 red bell peppers
1 Cup Walnuts
1/2 Cup fine breadcrumbs
3 Tbsp extra virgin olive oil
1 tbsp tahini
1 tsp lemon juice
1/2 tsp Paprika
to taste red chili flakes
to taste salt

Directions:

Preheat oven to 350 degrees. Toast walnuts on a baking sheet for 8-10 minutes, flipping halfway through. Let walnuts cool and set aside. Change oven temperature to high broil and make sure the top rack is ready for broiling. Cut peppers in half and remove seeds, ribs, and stems.Place peppers on a baking sheet and put it the broiler for 12-15 minutes, flipping halfway through (It’s preferred if the skin is VERY charred because it is easier to remove the skin afterward). Once done, immediately place the peppers in a medium bowl and cover with plastic wrap. Let the peppers stay in the bowl for 10 minutes to steam and finish cooking. Transfer them to a cutting board and peel the skins off (it’s okay if a little doesn’t come off).Transfer peppers to a blender. Add walnuts, breadcrumbs, olive oil, tahini, lemon juice, paprika, red chili flakes, and salt .Blend until smooth and transfer to a bowl . Drizzle olive oil and extra walnuts on top for serving.