Читать книгу Vegan Feasts: Essential Vegetarian Collection - Rose Elliot - Страница 29

sweet red pepper and garlic dip

serves 6–8

2 large, sweet red peppers, seeded and quartered

6 large cloves garlic, peeled

150ml/5fl oz/generous ¹/₂ cup olive oil (not extra-virgin)

1–2tbsp lemon juice

salt

freshly ground black pepper

25–50g/1–2oz/¹/₂–1 cup fresh, soft, white breadcrumbs, optional

Put the peppers into a saucepan with the garlic and enough water to just cover them. Bring to the boil, then simmer for about 15 minutes, or until the peppers are very tender. Drain well and leave to cool.

Transfer the peppers and garlic to a food processor and purée. Gradually add the oil and lemon juice until you have a soft, creamy mixture – it should resemble mayonnaise.

Season with salt and pepper to taste, then chill before serving. The dip will thicken slightly as it chills, but you can make it thicker by stirring in some breadcrumbs – add these gradually as they take several minutes to swell.