Muhammara with Crudités

Ingredients

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

Equipment

• food processor
• bowl
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

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