Roasted Red Pepper and Walnut Dip

• 3 red bell peppers (about 1 pound)
• 1 whole-wheat pita (6-inch size), toasted
• 1 cup water
• 1 small garlic clove
• 3/4 cup walnut pieces, toasted (page 53), plus more for garnish
• 1 1/2 teaspoons paprika, plus more for garnish (optional)
• 3/4 teaspoon ground cumin
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons extra-virgin olive oil, plus more for drizzling
• Coarse salt and freshly ground pepper

1. Roast peppers directly over flame of a gas-stove burner on high heat, turning with tongs, until blackened all over.
2. (Or place peppers under the broiler, turning often, until skin has charred.)
3. Transfer peppers to a bowl and cover with plastic wrap.
4. Let steam 15 minutes.
5. Using paper towels, rub off skins, then remove stems, seeds, and ribs.
6. Break toasted pita bread into 2-inch pieces; place in a bowl and add the water.
7. Let soak until soft, about 10 minutes.
8. Transfer to a sieve, and drain well, pressing out excess water.
9. Process garlic and walnuts in a food processor until finely ground, about 10 seconds.
10. Add paprika, cumin, the roasted peppers, and the pita bread; process until smooth, about 10 seconds.
11. Add vinegar, lemon juice, oil, and 1/4 teaspoon salt (or to taste); season with pepper.
12. Pulse until combined.
13. Transfer dip to a bowl; cover with plastic wrap.
14. Refrigerate at least 1 hour, or up to overnight.
15. Before serving, bring to room temperature; drizzle with oil, and sprinkle with walnuts and paprika, as desired.
16. (Per 1/4-cup serving)
17. Calories: 111
18. Saturated Fat: 1g
19. Unsaturated Fat: 7.3g
20. Cholesterol: 0mg
21. Carbohydrates: 7.6g
22. Protein: 2.7g
23. Sodium: 118mg
24. Fiber: 1.8g

red bell peppers, pita, water, garlic, walnut pieces, paprika, ground cumin, balsamic vinegar, lemon juice, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/roasted-red-pepper-and-walnut-dip-394205 (may not work)