2-3 bell peppers (more if they're small like mine)
3/4 cup walnuts, toasted
1/4 cup breadcrumbs
1/4 cup olive oil
1/4 cup tomato paste
2 tablespoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon salt
Tools
Cutting board
Food processor
Knife
Measuring cups
Measuring spoons
Spoon
Tongs
Tupperware or Large bowl with lid
Baking sheet
Method
Place whole peppers on a baking sheet and broil, turning once or twice, until skins are blackened and popped.
Immediately transfer whole peppers to a bowl with a lid and leave to steam for 10-15 minutes.
Remove peppers from the bowl and, using a spoon or knife, scrape the skin off. It should even be easy enough to peel away with your hands. Slice peppers open and remove seeds and stems.
Place roasted peppers and all other ingredients into the food processor, and blend until mostly smooth.
Transfer dip to a portable container and garnish the top with a few extra chopped walnuts and a drizzle of balsamic vinegar. Serve with pita or crackers.
