Pumpkin Seeds, Mint and more Olive Oil for topping
Instructions
Lightly brush each Red Bell Pepper with Olive Oil, sprinkle with a bit of salt and roast on all sides. Once roasted well, peel off the skin and deseed and chop the peppers.
Add peppers, garlic, cumin powder, pecans, chili flakes, lemon juice and salt to a blender and blend till smooth. Add olive oil and pulse a few times till combined.
Top with pumpkin seeds, mint and a drizzle of olive oil. Serve with warm pita.