Inspired by one of my favorite romesco recipes, this dip is full of smoky flavor and texture. When pulsing all the ingredients together, make sure to keep this dip a little chunky so you can still enjoy some of the crunch from the walnuts.
Preheat the oven to 350°F [180°C] and lay out the walnuts in a single layer on a baking sheet. Toast for 7 to 8 minutes, tossing halfway through, or until the walnuts have darkened and are omitting a nutty aroma. Let cool and roughly chop.
Place the chopped walnuts, red pepper, sun-dried tomatoes, chipotle pepper, garlic, lemon juice, 1 Tbsp of the olive oil, the adobo sauce, salt, and paprika in a food processor and pulse 15 times or just until a chunky consistency has formed. Taste and add more adobo sauce if it’s not hot enough for you. Transfer to a serving bowl and drizzle with the remaining 1 Tbsp of olive oil and the black pepper.
The dip can be stored in an airtight container in the refrigerator for up to 2 days. Wait to drizzle with the olive oil and black pepper until right before serving.