Gluten Free Red Pepper & Walnut Dip
(We also ate it as a sauce on chicken, a topping to eggs and pretty much anything we could put it on.)
Here is the official link: Red Pepper & Walnut Dip
1 jar (15 oz.) roasted red peppers, rinsed, drained, and chopped
1/3 cup walnuts
1/4 cup chopped flat-leaf parsley leaves, plus more for garnish
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chile flakes
Thinly sliced jicama or gluten free chips
Put all ingredients except for jicama in a blender and pulse until as smooth as you like. Garnish with more chopped parsley. Serve with jicama.
