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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
This is great as a dip for challah or as a topping on fish, rice, or quinoa.
Yields 1 and 1/2 cups
8–10 red peppers, sliced into strips, or 32 ounces (910 grams) frozen pepper strips, defrosted
1/4 cup Gefen Olive Oil
3 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Basil
2 tablespoons freshly squeezed lemon juice
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place pepper strips on the baking sheet in one layer and drizzle with olive oil. Roast for one hour, until they begin to blacken. Transfer to a bowl or container. Be sure to scrape off all the blackened bits. (They’re the best part!)
Add the rest of the ingredients and mix well. Blend with an immersion blender. until mostly smooth but some chunks remain.
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