Dairy-Free Acuka (Walnut-Red Pepper Dip)

Ingredients

• 1 cup Walnuts
• 2 medium Red bell peppers
• 2 tablespoons Tomato paste
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Red pepper flakes
• 0.5 teaspoon Cumin
• 2 tablespoons Breadcrumbs
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 2 medium red bell peppers on a baking sheet. Roast for 20-25 minutes, or until the skins are blackened and blistered. While the peppers are hot, carefully place them into a plastic bag and seal it. Let them steam for 10-15 minutes to make peeling easier.
2. 2Once the peppers have steamed, carefully remove them from the bag. Peel off the blackened skins, cut them in half, and remove the seeds. You should have about 1 cup of roasted pepper flesh.
3. 3In a food processor, combine the 1 cup of roasted red peppers, 1 cup of walnuts, 2 tablespoons of tomato paste, 2 cloves of garlic, 2 tablespoons of olive oil, 1 teaspoon of red pepper flakes, 0.5 teaspoon of cumin, 2 tablespoons of breadcrumbs, 1 tablespoon of lemon juice, and 0.5 teaspoon of salt.
4. 4Process the mixture until it reaches your desired consistency. For a smoother dip, process longer. For a chunkier texture, process for a shorter time.
5. 5Taste the dip and adjust seasoning if needed, adding more salt or red pepper flakes according to your preference.
6. 6Serve the dairy-free Acuka dip with your favorite gluten-free bread or raw vegetables.

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