Muhammara Red Pepper Dip

Method

1. 1
   Roast the bell pepper directly over a gas flame until charred on all sides, or roast in a preheated oven at 220°C for 15–20 minutes until the skin is blistered and charred.
2. 2
   Transfer the roasted pepper to a bowl and cover for 10 minutes, then peel off the skin.
3. 3
   Lightly toast the walnuts until fragrant.
4. 4
   Add the roasted pepper, walnuts, garlic, breadcrumbs, olive oil, lemon juice, honey, cumin seeds, red chili powder, and salt to a blender. Blend until smooth and creamy.
5. 5
   Transfer to a serving bowl, drizzle with olive oil, garnish with crushed walnuts if desired, and serve.