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1
Toast the bread and let it cool down then grind to make crumbs.
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2
Soak the walnuts in a cup of water for about 40 minutes.
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3
Roast the whole bell peppers on open flame or under a broiler till charred and blackened from all the sides.
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4
Peel the skin of the bell pepper and discard all the seeds and chop into small pieces.
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5
Roast the fresh red chilies on direct flame and rub to peel the skin and then chop
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6
In the mixer jar add chopped bell peppers, red chili, 2 tbsp bread crumbs,walnuts, salt, lemon juice and cumin.
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7
Grind on slow speed till it become a paste then slowly add olive oil and grind to mix all.
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8
Take out the dip in a glass jar and keep refrigerated.
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9
It remain fresh for a week in refrigerator
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10
Serve with pita bread or any snack of your choice
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11
NOTE-
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12
You can use chili powder instead of using fresh red chilies.
