- PREHEAT oven to 450F and line a baking sheet with foil. Place peppers on pan, cut-side down, and roast until skin is blackened, about 30 min. Let cool, about 15 min. Peel peppers and whirl in food processor with walnuts, olive oil, lemon juice, garlic, salt, sumac and cayenne until ingredients are almost smooth but still a bit chunky. Stir in bread crumbs.
- TRANSFER into a bowl and top with a swirl of olive oil. Serve with toasted pita bread.
Kitchen Tip: If you prefer to use fresh bread crumbs, whirl 1 slice of stale bread in food processor and set aside before whirling the remaining ingredients together. Stir in as directed.
Kitchen Tip: Make up to 4 days ahead.
Protein 1 g
Carbohydrates 2 g
Fat 2 g
Fibre 1 g
Sodium 62 mg
Excellent source of vitamin C