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