Muhammara-Inspired Dip with Terranean Pita Chips

Ingredients:

2-3 red bell peppers

Terranean Pita Chips, blended into fine crumbs

1/2 cup red walnuts

2 tablespoons honey

2 tablespoons lemon juice

1-2 garlic cloves

1/4 cup olive oil

1/4 cup cherry tomatoes

Salt and pepper, to taste

Optional: smoked paprika or Aleppo pepper for a bit of heat

Instructions:

Roast the Peppers:
- Preheat your oven to 425°F (220°C).
- Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred and the peppers are soft.
- Once cool, peel off the skins and remove the seeds.
Blend the Dip:
- In a blender or food processor, combine the roasted red peppers, pita chip crumbs, red walnuts, honey, lemon juice, garlic, and cherry tomatoes.
- Slowly drizzle in the olive oil while blending until the mixture is smooth and creamy.
- Season with salt, pepper, and smoked paprika or Aleppo pepper if using.
Serve:
- Transfer to a serving dish, drizzle with a bit more olive oil if desired, and serve with Terranean pita chips for dipping.