Red Pepper, Walnut, and Tahini Dip 2 red bell peppers 1/2 cup toasted walnuts 2 tablespoons tahini (sesame paste) 2 teaspoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon cumin 1/4 teaspoon cayenne kosher salt and black pepper pita chips, for serving Heat broiler to high. Place the bell peppers on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 12 minutes; let cool, then remove the skins and seeds. In a food processor, combine the bell peppers, walnuts, tahini, vinegar, sugar, cumin, and cayenne and puree until smooth. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Serve with the pita chips. Back to Theme Party