Roasted Red Pepper and Walnut Dip with Vegetable Crudités

Preheat the oven to 425°F (220°C).

Place the 4 red bell peppers on a baking sheet and roast for 30-35 minutes, turning occasionally, until the skin is charred and blistered all over.

While the peppers are roasting, spread 2 cups of walnuts on another baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly browned. Watch carefully to prevent burning.

Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.

Peel the skins from the peppers, remove the stems and seeds, and roughly chop the flesh.

In a food processor, combine the roasted peppers, toasted walnuts, and 4 garlic cloves. Pulse until coarsely chopped.

Add 1/2 cup tahini, 3 tablespoons lemon juice, 1 tablespoon pomegranate molasses, 2 teaspoons ground cumin, 1 teaspoon Aleppo pepper, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to the food processor.

With the processor running, slowly drizzle in 1/3 cup olive oil until the mixture is smooth and well combined. Taste and adjust seasonings if needed.

Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.

While the dip is chilling, prepare the vegetable crudités: wash all vegetables thoroughly.

Peel and cut 6 carrots into sticks. Slice 2 cucumbers into rounds or sticks. Cut 3 bell peppers into strips. Trim and halve 8 radishes. Separate broccoli and cauliflower into florets.

Arrange all prepared vegetables and cherry tomatoes on a large platter around the bowl of dip.

Cut the 6 whole wheat pita breads into triangles and arrange them on the platter.

Before serving, drizzle a little olive oil over the dip and garnish with a sprinkle of Aleppo pepper and a few chopped walnuts if desired.