Muhammara Dip

Ingredients:

* Red bell peppers 3
* Onion 1
* Olive oil 1/2tbsp
* Garlic 2 cloves
* Cumin 1 1/2tsp
* Walnuts 1/2cup
* Tomato paste 2tbsp
* Balsamic vinegar 1tsp
* Red pepper flakes 1/2tsp
* Lemon juice 1/2tsp
* Paprika 1/4tsp
* Salt 1tsp
* Black pepper 1/4tsp
* Breadcrumbs 1/2 cup
* Fresh parsley (to garnish)

Directions:

1.Place the whole red bell peppers on a lined baking sheet  with parchment paper, and roast them at 200°C (400°F) for about 30 minutes or until softened. Once done, remove from the oven and cover with foil or a towel to let them cool for 10-15 minutes.
2.Remove the outer skin of the peppers, along with seeds and stems.
3.Heat a saucepan with 1/2tbsp of olive oil and sauté the chopped onion, grated garlic cloves, tomato paste, cumin, paprika and red pepper flakes. Cook over low heat for a few minutes until the onion becomes soft.
4.In a food processor, combine the roasted red peppers, chopped walnuts, cooked onion mixture, 2tbsp of olive oil, breadcrumbs, balsamic vinegar, lemon juice, salt, and black pepper. Blend to achieve a rough texture rather than a smooth purée.
5.Serve the dip with some chopped fresh parsley and enjoy with some bread.

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