Muhammara With Crudités

• 3 red bell peppers
• 1/4 cup walnut halves, toasted and divided
• 1/4 cup plain dry breadcrumbs
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground cinnamon
• 1 garlic clove
• 2 tablespoons fresh lime juice
• 18 radishes, halved
• 18 baby carrots with tops, trimmed
• 18 baby lettuce leaves (such as baby romaine)

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.
3. Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.

red bell peppers, walnut halves, breadcrumbs, extravirgin olive oil, tomato paste, ground cumin, honey, salt, red pepper, ground cinnamon, garlic, lime juice, radishes, carrots, baby lettuce leaves

Taken from www.myrecipes.com/recipe/muhammara-with-crudits (may not work)