“Coloured Garlic” Dip

Let's Cook

1. Step 1.

   Place the diced potatoes, finely chopped onion, and diced red pepper in a large saucepan. Pour in the vegetable stock to cover the vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15–20 minutes, until the potatoes are tender when pierced with a fork.

2. Step 2.

   While the vegetables simmer, combine the crushed garlic, tomato purée, paprika, and ground cumin in a mortar. Use a pestle to pound the mixture into a smooth paste. Set aside.

3. Step 3.

   Drain the cooked potatoes, onions, and peppers in a colander, discarding the stock. Transfer the drained vegetables to a food processor and blend until smooth, scraping down the sides as needed.

4. Step 4.

   With the food processor motor running, slowly drizzle the olive oil through the feed tube. Continue blending until the mixture emulsifies and thickens, about 30 seconds. Then add the sherry vinegar and pulse briefly to combine.

5. Step 5.

   Scoop the blended mixture into a bowl. Stir in the reserved garlic paste until evenly incorporated. Season with salt and freshly ground black pepper to taste. Serve the dip warm with crusty bread for dipping.