This Spanish dip is great with tortillas, veggies, roasted potatoes, pasta or as a spread for a sandwich. I love the Autumn color, and it has great flavor and texture. The flavor intensifies even more if you have it the next day. Since there are plenty of nuts in this recipe, you don’t need to add oil as in the traditional recipe. I also like to use dried sundried tomatoes that you reconstitute with hot water; vs. the sundried tomatoes in oil. Delish!
Toast the hazelnuts in a dry pan for a few minutes or roast in a 350F oven for about 7 minutes. Set aside to let them cool. Heat oven to 350F, cut the tortillas into triangles, arrange on a single layer on a parchment lined cookie sheet (I filled two sheets) and toast until slightly browned, about 10 minutes.
Add the pepper, sundried tomatoes, hazelnuts, cashews, garlic, lemon, salt and water to a food processor. Process or pulse until coarse and add more water as needed to blend. You can also make this dip more smooth if you don’t want it coarse by adding more water. Serve at room temperature with the toasted tortillas.