Ingredients
3 fresh red peppers
4 garlic cloves
1 cup hazelnuts, roasted or toasted
1 teaspoon cumin
1/2 cup olive oil (or hazelnut oil)
1 cup tomatoes, crushed or whole, organic if available (jar or can, about 12 oz.)
Preparation
Roast the red peppers for about an hour at about 350F in oven or grill, turning every 20 min so that skin puffs and separates. Remove and let cool in a paper bag, draining if they burst. Then clean removing skins and seeds.
Put all ingredients in food processor and blend til smooth. Add tomatoes, if using and blend. Serve with raw vegetables, pita crackers, or other things to dip.
