Since we have been on this vegetarian trip, skillet flatbreads and quick, nutritious, flavorful dips have been a favorite go-to meal option for the family. This sweet, smoky, and spicy walnut and roasted pepper dip is an excellent, hearty addition to the list of these dips!
1 red bell pepper
half a red onion
2-3 tbsp lemon juice
1 tsp cumin
1 tsp salt
1 tbsp honey
1 tsp smoked Spanish paprika
0.25 cup olive oil
0.75 cup walnuts
Roast the bell pepper and remove the charred skins.
Add all ingredients but the breadcrumbs to a food processor and process until smooth. Add breadcrumbs until the pate is set and the desired consistency. Give the breadcrumbs a little time after each addition to absorb moisture.
Season with salt, red pepper flakes, and lemon juice.
Top with more olive oil before dipping!