Ingredients

2  red bell peppers
1/2  cup  toasted walnuts
2  tablespoons Mayver’s Hulled Organic Tahini
2  teaspoons  red wine vinegar
1  teaspoon  sugar
1/2  teaspoon  cumin
1/4  teaspoon  cayenne
kosher salt and black pepper
Pita chips, for serving

Method

Heat broiler to high. Place the bell peppers on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 12 minutes; let cool, then remove the skins and seeds.

In a food processor, combine the bell peppers, walnuts, tahini, vinegar, sugar, cumin, and cayenne and puree until smooth. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Serve with the pita chips.