- In a food processor, chop the nuts, tomatoes and garlic with the lemon juice.
- Add the peppers and pulse for a few seconds or until the peppers are almost puréed. Season with salt and pepper.
- Serve with toasted baguette and/or raw vegetables.
You can use store-bought roasted peppers for this recipe. Just make sure to rinse and drain them. Dip will keep for 3 to 5 days in the refrigerator.