Red Pepper & Hazelnut Dip with Feta Flatbreads

• 3/4 cup roasted hazelnuts
• 3 red peppers, roasted until soft
• 1 garlic clove
• 1 tbsp cumin seeds
• 3 tbsp sherry vinegar
• 1/3 cup extra virgin olive oil
• Flatbreads
• Salt and pepper, to taste

Here’s how

1. Roast the red peppers in the oven at 400°F / 200°C / Gas mark 6 until soft and lightly charred.
2. Once cooled slightly, remove the skins and seeds.
3. Place the roasted peppers, hazelnuts, garlic, cumin seeds, sherry vinegar, olive oil, and bread into a blender or food processor.
4. Blend until smooth and creamy.
5. Season with salt and pepper to taste.
6. If you like a sharper tang, add a little more sherry vinegar. If you prefer a looser texture, drizzle in a bit more olive oil.
7. Spoon the dip into a bowl and serve with warm flatbreads.
8. For extra flavor, top with crumbled feta, a drizzle of olive oil, and an extra sprinkle of toasted hazelnuts.