This recipe probably ends up being too heavy on the nuts. I end up leaving half of them out but they're nice to keep around to sprinkle on salads etc.
Preheat the oven to 200 degrees. Roast all nuts until golden. Crush them finely in a food processor and put to one side. In a food processor, blend the shallots, garlic, red pepper and two of the chillies.
Slowly add olive oil to make a paste consistency, then add the tomato paste and lemon juice. Season with cumin, sea salt and black pepper.
In a bowl, mix the paste with the crushed roasted nuts until you get a smooth dip. Put in a small bowl and garnish with the remaining red chilli, sliced, chopped parsley, a drizzle of olive oil, plus extra nuts if desired. Serve with pitta bread.