Middle Eastern Pepper Dip 2

Ingredients

• 3roasted peppers
• 2 clovesgarlic
• 60 mlolive oil
• lemonjuiced
• to tastefine sea salt

Method

1. Begin by preparing the base for your dip. Place 3 roasted peppers into a mortar and pestle or a food processor. If using a mortar and pestle, pound the peppers until they form a smooth paste, with no large chunks remaining. If using a food processor, pulse until the mixture is smooth but still has a bit of texture, similar to a thick sauce.
2. Once the peppers are at the right consistency, slowly incorporate 60 ml of olive oil. If using a mortar and pestle, drizzle the oil in gradually while continuously pounding to emulsify the mixture. If using a food processor, add the oil in a slow, steady stream while the machine is running, ensuring the mixture becomes creamy and well-blended.
3. Next, add the juice of one lemon to the pepper mixture. Stir or blend it in thoroughly, allowing the acidity to balance the richness of the olive oil and the sweetness of the peppers. The mixture should have a bright, tangy aroma that complements the peppers.
4. Crush 2 cloves of garlic into a paste using the side of a knife or a garlic press, then incorporate it into the dip. Mix well to distribute the garlic evenly throughout. Taste the dip on a piece of bread to gauge the flavor, then add fine sea salt to taste, enhancing the overall seasoning without overpowering the other ingredients.
5. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, resulting in a more harmonious taste. Serve the dip cool, setting it out with fresh bread for sharing, as is traditional in Middle Eastern home cooking.