Step 1

Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil. Place the peppers cut side down and roast for 20-25 minutes or until skins are wrinkled and slightly charred.

Step 2

Remove from oven and let cool slightly before placing in a bowl. Cover bowl with plastic wrap and let cool for 30 minutes.

Step 3

After cooling, remove peppers from bowl. Peel off the skins, discarding them, and placing the flesh into a food processor with walnuts, olive oil, lemon juice, and cumin. Process until smooth. Season with salt and pepper.

Step 4

Serve dip with low FODMAP veggies.