I had this gorgeous dip for the first time at the wonderful Muiño restaurant in Bristol, which serves delicious Mediterranean and Moorish-style tapas.
I love dips with flatbreads, either for lunch or an easy starter, so was keen to recreate this to serve alongside hummus and baba ganoush. Htipiti (which is apparently pronounced hee-tee-pee-tee!) is a fabulous combination of roasted red peppers and feta, enhanced with a sour element and sometimes some form of heat.
Ingredient quantities seem to vary, as do the actual ingredients themselves , beyond the base of red peppers and feta; so this is more of a guide than a recipe!
Serves 4-6
3 red peppers
200g block of feta
50g extra virgin olive oil
1 tablespoon of red wine vinegar or lemon juice
Chilli flakes to taste (or finely chopped red chilli, cayenne pepper or pul biber)
Garlic clove (optional)
Seasoning
- Pre-heat the oven to 200°C.
- Line a baking tray with baking/parchment paper.
- Cut the peppers in half, remove the seeds and then lay them on the tray, skin side up.
- Roast in the oven for 30-40 minutes until the skins have blackened.
- Remove from the oven and leave to cool for a few minutes, then remove the skin (it should pull off easily).
- Drain the feta and cut it into chunks along with the peppers.
- Add all of the ingredients to a food processor (or pestle and mortar) and blend until you reach the desired consistency.
- Place in a bowl and chill for 15-30 minutes until cool.
- Serve garnished with chilli flakes, pul biber or finely chopped parsley.
