Middle Eastern Pepper Dip

Ingredients

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

Method

1. Begin by preparing the roasted peppers. If they are not already peeled, gently remove the skins by rubbing them with your fingers, being careful not to tear the flesh. Cut the peppers open and remove any seeds and membranes. Roughly chop the peppers into smaller pieces to make them easier to blend or pound.
2. Place the chopped 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. If using a food processor, pulse the peppers until they reach a smooth consistency, but avoid over-processing to maintain some texture.
3. Peel and finely mince the 2 cloves of garlic. Add the minced garlic to the pepper mixture. The garlic should be evenly distributed throughout the mixture for a balanced flavor.
4. Slowly drizzle in 60 ml of olive oil while continuing to blend or stir the mixture. The oil should be incorporated gradually to create a creamy and cohesive dip. The mixture should have a glossy sheen and a smooth texture once the oil is fully integrated.
5. Squeeze the juice of one lemon into the mixture, being careful to catch any seeds. Stir or blend until the lemon juice is fully incorporated. The acidity of the lemon will brighten the flavors and balance the richness of the olive oil.
6. Season the dip with fine sea salt to taste. Start with a small pinch, mix well, and taste by spreading a little on a piece of bread. Adjust the salt as needed, keeping in mind that the flavors will meld and deepen as the dip rests.
7. Allow the dip to rest for at least 10 minutes at room temperature. This brief resting period allows the flavors to meld and develop further. Serve the dip cool, accompanied by fresh bread or as part of a mezze spread, inviting everyone to share and enjoy.