Roasted Red Pepper & Yogurt Dip with Sumac

Ingredients

• 1 cup (245 g) plain Greek yogurt, 2%
• 2/3 cup (85 g) jarred roasted peppers
• 1 garlic clove
• 2 1/2 tsp (13 ml) lemon juice
• 3/4 tsp (2 g) sumac and paprika
• 2 tbsp (18 g) feta, crumbled
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 1 1/4 tbsp (12 g) walnuts
• 1 1/4 tbsp (5 g) mint, chopped

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Method

1. Strain the yogurt in a sieve for 10 minutes; a dip made with strained yogurt holds a spoon, and one made with unstrained slides off the bread.
2. Pat the peppers dry, then blend them with the garlic, lemon juice and half the sumac until smooth, then fold the purée into the strained yogurt with the feta.
3. Spread, and finish with the oil, walnuts, mint and the rest of the sumac.