Pepper and walnut dip

3 peppers
½ chilli
3 garlic cloves
150g walnuts
4tbsp olive oil
1-2tsp honey
2tsp cumin
1 lemon (the juice of)
3tbsp breadcrumbs
  • Put the oven on at 200C
  • Cut the red peppers into squares, paint them with oilive oil and place them on a baking sheet
  • Roast for 45 minutes until the skins are charred
  • Remove them from the oven and place them in a paper - or plastic - bag. When they've cooled, the skins should then come off with ease
  • Meanwhile, toast the walnuts and place in a food blender with the rest of the ingredients
  • Blend and season well
Original Source: 

Izzy Silvester