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Ingredients

• 2 cups (400gr) of legumes (half of the red and black beans
• preferred)
• 12 big mint leaves (or very big handful of preferred fresh leaf herb)
• 1/4 cup (60ml) mild 'Ajvar' spread * (Turkish roasted vegetable
• purée)
• 2 tbsp. (30ml) capers
• 3 tbsp. (45ml) olive oil
• 1 tsp. (5ml) 'fleur d'ail' (garlic flower) or 1 garlic clove
• 3/4 cup (150gr) feta cheese (preferable from goat milk)
• 3/4 cup (175ml) plain yogurt
• >>>Tip: If your desire is to turn this dip more into a spread...only put 1/2 cup (125ml) of yogurt

Description

The 'AJVAR' Vegetable Spread Is The Inspiration Behind This Dip. It Is Simply A Blend Of Finely Puréed Roasted Peppers, Eggplants, Vinegar, Sunflower Oil, Garlic, A Touch Of Sugar…

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