April 15th, 2016
From Ricardo Magazine
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.
NOTES: 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.