Persian Pepper Dip 3

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 off with your fingers. Ensure the peppers are at room temperature to make this process easier. Once peeled, roughly chop the peppers into smaller pieces to make blending easier.
2. Place the chopped roasted peppers into a mortar and pestle or a food processor. Add 2 cloves of garlic, peeled and roughly chopped. If using a mortar and pestle, pound the mixture until it forms a smooth paste. If using a food processor, pulse until the mixture is smooth but still has a bit of texture.
3. Slowly incorporate 60 ml of olive oil into the pepper mixture. If using a mortar and pestle, add the oil in a thin stream while continuously pounding. If using a food processor, drizzle the oil in while the machine is running. The mixture should become creamy and cohesive, with the oil fully integrated.
4. Squeeze the juice of one lemon into the mixture, ensuring no seeds fall in. Stir or pulse to combine thoroughly. The acid from the lemon will brighten the flavors and balance the richness of the olive oil.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix well, and taste by spreading a bit on a piece of bread. Adjust the salt as needed, keeping in mind the dip should have a well-rounded flavor without being overly salty.
6. Allow the dip to rest for about 15 minutes at room temperature. This brief resting period lets the flavors meld together. Serve the dip cool, ideally with fresh bread or as part of a larger spread.