from Molly Beverly

Makes 3 cups

2 1/2 pounds sweet red peppers
1 cup walnuts, sunflower seeds or pine nuts
1 Tablespoon fresh lemon juice
1/2 teaspoon ground cumin
3/4 teaspoon salt
2 Tablespoons olive oil

Roast bell peppers, remove stems and seeds. This works best on a gas or charcoal grill, outside, so your house does not heat up.

Alternatively use a gas burner on your stove or roast in the oven on highest heat. Cook peppers, turning occasionally until blackened and blistered and completely soft. Remove stems.

Place peppers in blender. Add remaining ingredients and blend until smooth. Taste and adjust the seasoning. Served chilled.