Sheilah Kaufman: Hi! I am Sheilah Kaufman, Cooking Teacher, Cookbook Author, Culinary Lecturer, and Food Editor. Today I'm going to teach you how to make Roasted Red Pepper Spread with Pita Crisps. We're using canola oil which is heart healthy and has a very high smoke point, and is very versatile for cooking, baking, frying, anything you would need a good oil for.

These are the ingredients you will need. For Pita Crisp, you preheat your oven to 375, you pick up a can of canola spray, any amount of pitas that you want, and you just spray the whole pita. You're going to put it into 375 degree oven for 10 minutes. When they are done you're going to cut them into sections and you will have pita crisps to serve with your dip.

Now we're going to make the dip. It's very important that you dry roast a cup of walnuts that you've chopped coarsely; dry roasting means putting the nuts in a small pan and just shaking it over medium heat on your stove for 3 to 5 minutes until they get lightly brown, do not let them burn.

Then, you're going to bring them to the food processor, dump them in and we're going to process them until they are almost the consistency of breadcrumbs. When the walnuts are chopped fairly fine we're going to add the breadcrumbs and we're just going to mix this together for a couple of seconds.

Now, we're going to add the 4 fire-roasted red peppers that I've blotted dry after taking them out of the jar. Of course, if you want to try your own red bell peppers on the fire, you can do that. Then, just cut them into pieces. We're going to add 2 garlic cloves coarsely chopped, 6 tablespoons brown sugar, 2 tablespoons freshly squeezed lemon juice, pinch of sea salt to taste, and we're going to start chopping.

When this is tasty, we're going to take 6 tablespoons of canola oil, drizzle it in, and finish the recipe. Now that this is finished, all the oil has been absorbed. I'm going to take it off and we're going to plate it and then dip it and enjoy it.