|⅓ cup olive oil||1 cup toasted walnuts, chopped|
|1 onion, thinly sliced||grated zest and juice of 1 lemon|
|4 red bell peppers, seeded and cut into strips||sea salt|
|2 garlic cloves, crushed|
Heat the oil in a heavy frying pan over low heat. Add the onion and a pinch of salt, and gently cook for about 5 minutes until soft.
Stir in the peppers, and cook for about 30 minutes until very soft, stirring frequently. Stir in the garlic, and cook 30 seconds. Let cool slightly.
Scrape the pepper mixture into a blender. Add the walnuts and lemon zest and juice, and blend to a chunky puree. Serve at room temperature with warm pita bread or carrot and cucumber sticks for dipping.
To toast the walnuts, spread the nuts in a single layer on a baking sheet. Toast in a preheated 350 F (180 C) oven for 8-10 minutes, stirring once or twice to make sure they do not burn.
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