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Drain the roasted peppers well and then pat dry with kitchen paper to remove as much excess liquid as possible.
Put the hazelnuts, garlic and peppers into a small food processor and blitz together.
Add the bread, olive oil, chilli flakes and a generous amount of salt and pepper and blitz again until smooth.
Decant the mixture into a bowl, add the lemon juice and parsley and mix well, then adjust the seasoning to taste.
Drizzle with olive oil and serve with some toasted bread or mini pittas.