Red Pepper & Oregon Hazelnut Dip with Feta Flatbreads

INGREDIENTS

• 3/4 cup roasted Oregon hazelnuts
• 3 red peppers, roasted until soft
• 1 garlic clove
• 1 tablespoon cumin seeds
• 3 tablespoon sherry vinegar
• 1/3 cup extra virgin olive oil flatbreads
• Salt and pepper, to taste

INSTRUCTIONS

Prepare the Peppers

1. Roast the red peppers in the oven at 400°F until soft and lightly charred.
2. Once cooled slightly, remove the skins and seeds.

Blend the Ingredients

1. Place the roasted peppers, Oregon hazelnuts, garlic, cumin seeds, sherry vinegar, olive oil, and bread into a blender or food processor.
2. Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. If you like a sharper tang, add a little more sherry vinegar. If you prefer a looser texture, drizzle in a bit more olive oil.

Serve & Enjoy

1. Spoon the dip into a bowl and serve with warm flatbreads.
2. For extra flavor, top with crumbled feta, a drizzle of olive oil, and an extra sprinkle of toasted hazelnuts.