Muhammara - Pepper Dip with Walnuts

Ingredients

• 3 large bell peppers
• 100g walnuts
• 2 cloves garlic, chopped
• 3-4 tbsp olive oil
• 2 tbsp honey
• 2 tbsp freshly squeezed lemon juice
• 1 tsp cumin
• 1/2-1 tsp chili flakes, to taste
• 50g panko breadcrumbs
• Salt, to taste
• Chopped walnuts and parsley, for topping

1. 1Halve the bell peppers, remove the seeds, and place them skin-side up on a baking tray. Drizzle with 2 tablespoons of olive oil and roast in a preheated oven at 220°C (428°F) for about 30 minutes.
2. 2Place the roasted peppers on a plate, cover with plastic wrap, and let them sit for about 15 minutes. Then, remove the skin and allow them to cool completely in the refrigerator.
3. 3Meanwhile, toast the walnuts in a dry pan and set aside.
4. 4In a food processor, combine the walnuts, roasted peppers, garlic, olive oil, honey, lemon juice, cumin, and chili flakes. Blend until you have a coarse puree.
5. 5Add the panko breadcrumbs and blend again, being careful not to over-blend. The dip should be coarse and creamy, not completely smooth.
6. 6Season with salt and optionally add more olive oil, lemon, cumin, and chili to taste.
7. 7Spread the dip on a plate and optionally top with chopped walnuts and parsley.