This Middle Eastern-inspired dip is nutty, sweet and a little tangy.
Preheat broiler. Place peppers on a baking sheet and place 4 to 6 inches from the broiler. Broil until charred on top, then turn. Repeat until all sides are charred. Place peppers in heat-proof bowl and cover. Let stand 20 minutes or until cool enough to handle. Remove stems, skins and seeds.
In a food processor, combine roasted red peppers, pecans, bread crumbs, lemon juice, olive oil, garlic, honey, garlic, cumin, salt and cayenne pepper. Pulse until smooth. Taste and adjust seasoning with salt and pepper. Best if prepared at least one hour in advance to allow the flavors to marry. Serve with pita or crudites and drizzle with additional olive oil.