We grow wonderful peppers as you can see from the photo above, at The Little Farm and this is a quick and easy dip that tastes great with Pita chips (which I confess I buy from the stores, since they taste so good, I think they are worth a short cut!)
Preparation Time: 15 minutes
Cooking Time: 15 minutes for both peppers and breadcrumbs
2 large red peppers
1/2 cup of fresh breadcrumbs
1/2 cup of chopped nuts ( I like almonds, walnuts or pine nuts work too)
1 chili pepper seeded and chopped ( if you don’t like spicy food – leave this out)
1 Tbsp of honey ( we use organic honey from our bees – any organic honey will do – the non organic is often just sugar water)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp of cumin ground
2 Tbps of olive oil
2 Tbsp of finely chopped garlic ( about 2 cloves)
2 Tbsp of chopped Italian parsley
Take the red peppers and score them a few times on each side. Place on a foil lined cookie pan and pre heat the oven to broil or 500 degrees. Put the tray under the broiler and watch it VERY carefully. I don’t leave the kitchen when this is happening. Turn the peppers when they start to brown. This should take 15 minutes or so.
In the meantime take day old bread, cut off the crusts, and crumble onto another foil lined pan and place in a pre heated oven at 350 degrees for about 15 minutes. Of course its great if you have two ovens as I do – you can do this simultaneously.
Take out the peppers and let them cool for a few moments. Then put them into your blender or Cuisinart, and add the nuts, the honey, the cumin, salt , pepper, chili pepper ( if desired) and blend away for a few moments.
Finally add the olive oil and then the garlic.
You can keep this in a sealed container in the fridge for a few days – certainly cool it for a few hours.
Just before serving add the parsley, mix well and there you have it!