For gas stoves, place the whole peppers directly on burners, flipping them with tongs until they are black all over. Or if you use an oven, roast the peppers for 10-12 minutes at 350 degrees F on a greased baking tray, turning approximately every 4 minutes.

When finished, peel off the skin from the peppers and remove the seeds and stem.

Chop and saute the onions for 3-5 minutes.

Now add all ingredients to the food processor.

Serve with quinoa crackers or sliced vegetables for dipping.

Note:

You can serve this dip with some sliced vegetables, or a gluten-free cracker like my sesame cauliflower rounds. The combination of the walnuts, cayenne and cumin give it a delicious rounded flavor that is probably unlike any dish you’ve tried before. Let me know what you think!