Guest Blogger: Lia Vacaaro





3 Red Bell Peppers

1/4 tsp Aleppo

1/2 tsp Tomato Paste

Extra Virgin Olive Oil

1/2 c Raw Walnuts

1 Fresh Squeezed Lemon

3 Garlic Cloves (sliced thin or minced)

1/2 tsp Himalayan Pink Salt

1/2 tsp Cracked Black Pepper

1/2 tsp Hot Pepper Flakes

1/4 c  Cinnamon Basil

2 tsp Chopped Fresh Parsley


Rinse all herbs and vegetables

Finely Chop or mince garlic

Slice peppers into 1 in strips

Squeeze fresh lemon into a small pouring cup and remove seeds

In a medium size pan, on low heat add olive oil and a pinch of salt; add peppers

Cook peppers until slightly soft and browned, remove from heat

Let cool for 5 minutes

In a food processor, add 5 Tbsp EVOO, and add roasted with fresh garlic; blend for 2 minutes

Add tomato paste, walnuts and cinnamon; blend for 2 minutes

Add the rest of the ingredients to the food processor, blend on low, slowly add additional EVOO to help blend smoothly

Blend on medium for 2 minutes until desired texture

Use spatula to scrap all dip out of the food processor and plate

Top with EVOO, Fresh Parsley, and a pinch of salt, black pepper, and Aleppo

Top with some Cinnamon Basil leaves

Crush 2 tsp of Walnuts and add on top of dip

Serve with fresh raw veggies and homemade pita


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