Crudite with roasted garlic and red bell pepper dip

  • 2 red bell peppers
  • 60 g roasted garlic, recipe follows
  • 225 g feta cheese, drained
  • 60 ml, plus 1 tsp extra-virgin olive oil
  • 2 tsps fresh lemon juice
  • 3 tbsps chopped fresh basil leaves
  • 1 tsp chopped fresh oregano leaves
  • 1/4 tsp red pepper flakes, or to taste
  • 2 tsps chopped fresh parsley leaves, garnish
  • For the crudites
  • Courgette batons
  • Jicama sticks
  • Mushrooms
  • Baby carrots
  • Sliced European cucumbers
  • Blanched asparagus spears
  • Sliced fennel

1) For the peppers: roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsely chop the peppers.

2) Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temperature, with assorted crudite for dipping.

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