Paleo Roasted Red Pepper Dip

This recipe is from the book, Everyday Paleo, that my friend lent me. I brought this dip to a BBQ and it disappeared quickly! It has the consistency and similar taste to hummus, and is very filling. I roasted the red peppers instead of using the jarred ones. Soaking the nuts overnight is very important to make it easier to blend.

RECIPE:
2 cups walnuts, soaked overnight
2 fresh red bell peppers or 12 oz jarred red peppers
2 garlic cloves
1/4 cup extra-virgin olive oil
2 tbsp fresh parsley, chopped
1 tsp ground cumin
juice of half a lemon
1/2 tsp salt

If roasting the red peppers, turn oven onto high broil setting. Drizzle olive oil over the peppers, set in a glass dish, and place under the broiler. Broil for 10 minutes, then turn peppers over and broil for another 10 minutes. Continue until peppers are blackened and blistered on the outside. Take out of oven and allow to cool. Scrape blackened skin off of the peppers, remove seeds, and cut into strips.

Place walnuts, cumin and salt in  a food processor or blender. Process until walnuts are finely ground. Add pepper strips, garlic, parsley, lemon juice and process until well blended. Slowly drizzle the olive oil into the dip as the food processor is on. Add more salt to taste if needed. Chill for at least half an hour before serving. Serve with lots of fresh veggies!