Step 1

Cut the peppers in halves and remove seeds. Coat in olive oil and season. Roast in a baking dish in a preheated over till charred and cooked all over. Allow to cool then peel and discard the skin.

Step 2

In a food processor, blend all of the above ingredients. If your mixture is too thin, add some more bread crumbs. If too thick, add a tablespoon of water. Adjust the tartness, salt and chilly as per your taste. You can also add a dash of Tabasco if you like.

Step 3

Top with a layer of the dukkah and garnish with fresh herbs.

Step 4

You can store in the fridge to serve later. However, always keep out for a while and serve at room temperature.