Roasted Red Pepper Dip
Ingredients
2 red peppers
Olive oil
A bunch of basil
4 cloves of garlic
A spoonful of greek yogurt
A spoonful of mayonnaise
2 tsp of Harissa paste
Lemon juice from half a lemon
Salt and pepper
Method
cover a roasting pan with baking paper. Rub the peppers with olive oil. Roast the peppers on 200°C for 30 minutes or till the skins go charred. Put the garlic, skin on, onto the baking paper and roast for 15 minutes.
Put the hot peppers in a bowl and cover. This will make the skin come off more easily. When the peppers have cooled down, discard the skin and seeds. Push out the roasted garlic paste and put in a bowl together with the peppers and basil leaves.
Mix in the yogurt, mayonnaise, harissa and lemon juice. Season with salt and pepper.
