Roasted Red Pepper and Sunflower Seed Dip with Fresh Vegetable Platter

Ingredients

• 4 large red bell peppers
• 3/4 cup raw sunflower seeds, toasted
• 4 cloves garlic, roasted
• 3 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 cup water
• 4 Persian cucumbers, cut into spears
• 4 carrots, cut into batons
• 8 radishes, halved
• 2 heads endive, leaves separated
• 2 tbsp toasted pumpkin seeds, for garnish

Instructions

1. 1

   Roast the peppers directly over a gas flame or under the broiler, turning, until the skins are blackened all over, about 12 minutes. Transfer to a bowl, cover, and steam 10 minutes.

2. 2

   Meanwhile, toast the sunflower seeds in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 5 minutes. Cool completely.

3. 3

   Peel the blackened skins off the peppers, discard the skins and seeds, and pat the flesh dry.

4. 4

   Combine the roasted peppers, toasted sunflower seeds, roasted garlic, lemon juice, olive oil, smoked paprika, cumin, salt, and cayenne in a food processor. Blend, adding water a tablespoon at a time, until completely smooth and thick enough to scoop, about 3 minutes. Taste and adjust salt and lemon.

5. 5

   Chill the dip at least 30 minutes to let the flavors meld.

6. 6

   Arrange the cucumber spears, carrot batons, radishes, and endive leaves around the dip in a wide serving bowl.

7. 7

   Finish the dip with a drizzle of olive oil, a pinch of smoked paprika, and toasted pumpkin seeds. Serve cold.