If it's one thing I could eat every day and never blink at the amount I've eaten, it's dip. I'm sure I can't be the only one that gets on a roll while eating dip and then realizes I've eaten the entire bowl. One of my favorite dips to make is this Lebanese Muhammara recipe. It's a delicious hot pepper dip that's bursting with flavor and, let me tell you, addicting as can be.
Remove the peppers and walnuts. Place peppers into a plastic zip top bag and let them rest while you get the other ingredients together, about 5-10 minutes.
Place softened peppers, walnuts, lemon juice, salt, cumin, and 1/2 teaspoon pepper flakes in the bowl of a food processor and puree until you get a smooth mixture.
Tip the dip into a bowl and make an indentation in the middle. Pour in the olive oil and garnish with remaining pepper flakes. Serve with toasted pita chips or raw vegetables like cucumber, carrots, zucchini slices or cauliflower.