creamy roasted red pepper MUHAMMARA!🌶🥖

Preheat oven to 425F and line a baking tray with parchment paper. Brush bell peppers with 1 Tbsp olive oil (leave the other 2.5 Tbsp for the next step) and roast peppers for 35 mins, turning them once. Place them in a bowl and cover with plastic wrap, this will trap the steam and make them easy to peel and remove the seeds as the peppers cool. Slice them into strips. You can also use marinated and jarred roasted red peppers!

Throw everything (all ingredients) into a high-speed blender or food processor, and process until smooth, but not runny. A little bit of texture goes a long way! 

Serve with your favorite dippables- also great with crudités! To garnish the dip: make a dent with a spoon and add fresh olive oil, some more walnuts and fresh cilantro or parsley. ENJOY!