- 2 x 290g jars flame-roasted red peppers, drained and patted dry
- 2tsp harissa paste (such as Bart Spices or Belazu)
- large pinch dried chilli flakes
- 50g (2oz) fresh breadcrumbs
- 1tbsp olive oil
- juice ½ lemon
Place all the ingredients in a food processor and whizz until blended to a rough-ish purée.
Serve with a drizzle of olive oil over the top.
This will keep in the fridge for up to 3 days.