Roasted Red Pepper & Walnut Sauce

1Roasting the Red Peppers Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. Cut the red bell peppers (6 large) in half and remove the seeds and stems. Place the pepper halves, skin side up, on the baking sheet.

2Roast the peppers in the preheated oven for 20-25 minutes or until the skins are charred and blistered. Remove from the oven and immediately transfer the roasted peppers to a bowl. Cover the bowl with plastic wrap and let them rest for 15-20 minutes. This will make the skins easier to peel.

3Preparing the Red Pepper (½ teaspoon) Sauce Once the roasted peppers have cooled, peel off the charred skins and discard them. In a food processor, combine the roasted peppers, garlic (2 cloves), walnuts (½ cup), olive oil (2 tablespoons), lemon juice (1 tablespoon), smoked paprika (½ teaspoon), cumin (½ teaspoon), red pepper flakes (½ teaspoon), salt, and pepper.

4Blend the ingredients until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice (1 tablespoon).

5Garnishing and Serving Transfer the roasted red pepper (½ teaspoon) and walnut sauce to a serving bowl. Drizzle with a little olive oil (2 tablespoons) and garnish with fresh parsley leaves and crushed walnuts (½ cup). Serve with warm pita bread and fresh vegetables for dipping.

6Optionally, serve the sauce with toasted bread slices and crumbled feta cheese as additional toppings.