Red Pepper & Toasted Hazelnut Dip

Ingredients

120g skinless hazelnuts
400g roasted red peppers (from jar or deli)
2 garlic cloves, crushed
170g tin tomato paste
small handful flat-leaf parsley
1 tbsp white wine vingar
1 tbsp brown sugar
1 tsp sea salt
125ml light olive oil
extra hazelnuts, roasted red pepper and parsley to serve
Carman's Ancient Grain & Cracked Pepper Super Seed & Grain Crackers to serve

Spread hazelnuts on a large, microwave-safe plate. Microwave on low for 1 minute, stopping half way and stirring, or until they become light golden in colour and become fragrant.
Combine toasted nuts with all other ingredients (except oil) in a food processor. Blend until chopped but still chunky. With the food processor running, add oil in a slow stream until all incorporated.
Spoon into a bowl and decorate with extra roasted peppers, whole and chopped hazelnuts and parsley leaves to serve.
Serve with Carman’s Ancient Grain & Cracked Pepper Super Seed & Grain Crackers.