Cut peppers into half and divide them from stalk and seeds and put them in the oven with the skin to the top. Let them cook for about 30 minutes at 180 degrees Celsius. After 15 minutes put the garlic glove with its skin next to them.

Peel the garlic and red peppers. Blend with all other ingredients in a food processor or with the help of a hand blender.

Pour the red pepper walnut dip into clean, boiled jars. This way it can be kept in the refrigerator for several days. Or serve the dip directly on a plate with a little olive oil and fresh herbs on top.