If you like red peppers, feta and a hint of chili, there’s no reason why you wouldn’t like Htipiti.
Thanks to the runaway popularity of the Tzatziki recipe I published last year, I thought it a good idea to return to The Real Greek where ever so glam Tonia Buxton could show me how to make another Greek favourite. Everyone knows Hummus and Taramasalata by now and they are readily available in supermarkets all across the country.
The first ingredient is roasted red peppers. How difficult you want to make life for yourself is up to you. If you want to be a purist you can stand in front of the gas hob, slowly blackening one red pepper at a time over an open flame. This is how you’ll get the desirable smoky flavour for the dip. Another easier way to cook the fresh red peppers is placing them whole on an oven tray and roasting them at 90°C/195°F/gas mark ¼ for one hour by which time they would have caramelised and their peels would fall off.
If you can’t be bothered by faffing about with cooking the peppers, you can simply buy roasted peppers in water or olive oil which are available at big grocery stores. If you were to buy the olive oil kind, remember to use less oil when mixing the ingredients because there is already plenty that the peppers soaked up.
Blitz the drained red peppers with red bird’s eye chili to give it a slight bite. Crumble the feta with a fork and then mix it all together. Make a big batch and keep in the fridge, munching on it throughout the day using crudites and breadsticks. Easy, huh?
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