Ingredients:

• 6 large red bell peppers
• 1 cup of raw walnuts, roughly chopped
• 2 tablespoons of olive oil
• ¼ cup of freshly squeezed lemon juice
• ¼ cup of balsamic vinegar
• 1 teaspoon of ground cumin
• 1 teaspoon of sea salt (plus more to taste)
• ½ teaspoon of crushed red pepper flakes (adjust to your preferred spice level)

Instructions:

1. Preheat your oven to 450˚F.
2. Place the whole red bell peppers directly onto a rimmed baking sheet. Roast them in the preheated oven for about 25 minutes, turning them after the first 15 minutes. This ensures that the bell peppers are lightly charred on all sides.
3. Transfer the roasted peppers to a large bowl, and immediately cover them with a kitchen towel. Allow the peppers to steam for at least 10 minutes; this makes it easier to remove the skin.
4. Once the roasted red bell peppers have cooled, remove the skin, core, and seeds. Then, roughly chop the peppers and set them aside.
5. In the base of a food processor, combine the chopped walnuts, olive oil, freshly squeezed lemon juice, balsamic vinegar, ground cumin, sea salt, and crushed red pepper flakes. Pulse the mixture 8 to 10 times to blend the ingredients.
6. Add the roasted red peppers to the food processor, and pulse a few more times to combine. You can adjust the processing time to achieve your desired texture