Middle Eastern Pepper Dip 3

Ingredients

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

Method

1. Begin by placing the 3 roasted peppers in a mortar and pestle or a food processor. If using a mortar and pestle, pound the peppers until they form a coarse paste. If using a food processor, pulse the peppers until they are roughly chopped but not completely smooth. The texture should be slightly chunky, allowing the peppers' natural sweetness to shine through.
2. Gradually add 60 ml of olive oil to the pepper mixture. If using a mortar and pestle, drizzle the oil slowly while continuing to pound, ensuring it emulsifies with the peppers. If using a food processor, add the oil in a slow stream while the machine is running on low speed. The mixture should become smoother and glossier, indicating the oil is well incorporated.
3. Squeeze the juice of one lemon into the mixture, ensuring no seeds fall in. Stir or pulse to combine, allowing the acidity to balance the sweetness of the peppers. The lemon juice should brighten the color and enhance the aroma of the dip.
4. Peel and finely mince the 2 cloves of garlic. Add them to the mixture, stirring or pulsing until evenly distributed. Taste the dip using a piece of bread, then season with fine sea salt to taste, mixing thoroughly. The garlic should provide a subtle heat, and the salt should enhance the overall flavors without overpowering them.
5. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, creating a more harmonious taste. Serve the dip cool, perhaps with warm bread or as part of a shared platter, embodying the communal spirit of Middle Eastern dining.