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 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 steam and make them easy to peel and remove the seeds as they cool. Slice them into strips.

Throw everything into a high-speed blender or food processor, and process until smooth, but not too runny. A little bit of texture is great! 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.