Roasted Red Pepper And Walnut Dip

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Martha Stewart


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3 red bell peppers (about 1 pound)

One 6-inch pita bread (2 ounces)

1 cup water

1 small garlic clove

4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish

1 1/2 teaspoons paprika, plus more for garnish (optional)

3/4 teaspoon ground cumin

1 tablespoon balsamic vinegar

1 tablespoon freshly squeezed lemon juice

2 teaspoons extra-virgin olive oil, plus more for drizzling

3/4 teaspoon coarse salt

Freshly ground black pepper

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