Roasted Red Pepper and Walnut Dip

• 3 red bell peppers
• 1 (6 inch) pita bread
• 1 cup water
• 1 small garlic clove
• 4 ounces walnut pieces
• 1 12 teaspoons paprika
• 34 teaspoon ground cumin
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 2 teaspoons extra virgin olive oil
• 34 teaspoon coarse salt
• fresh ground black pepper

1. Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered.
2. (Alternatively, place under a broiler.)
3. Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes.
4. Peel, and discard skins, stems, and seeds.
5. Set peppers aside.
6. Toast pita bread until crisp and golden.
7. Break into 2-inch pieces; place in a bowl, and cover with the water.
8. Soak until soft, about 10 minutes.
9. Transfer to a sieve, and drain well, pressing out excess water.
10. Set aside.
11. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds.
12. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds.
13. Add vinegar, lemon juice, oil, and salt, and season with black pepper.
14. Pulse until combined.
15. Transfer to a serving bowl; cover with plastic wrap.
16. Refrigerate at least 1 hour or overnight.
17. Before serving, bring to room temperature.
18. Drizzle with oil; sprinkle with walnuts or paprika, as desired.

red bell peppers, pita bread, water, garlic, paprika, ground cumin, balsamic vinegar, lemon juice, extra virgin olive oil, coarse salt, fresh ground black pepper

Taken from www.food.com/recipe/roasted-red-pepper-and-walnut-dip-515401 (may not work)