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1
For the peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes.
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2
Place in a plastic or paper bag, and cool for about 15 minutes.
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3
Peel the peppers, remove the seeds and stems, and discard.
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4
Coarsely chop the peppers.
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5
Transfer the peppers and garlic to a food processor and process until smooth.
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6
Add the cheese and process until smooth.
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7
With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube.
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8
Add the basil, oregano, red pepper flakes, and 1/4 teaspoon salt, and process until smooth.
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9
Adjust the seasoning, to taste.
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10
Transfer to a decorative bowl and refrigerate for 1 hour.
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11
Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley.
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12
Serve cool or at room temperature, with pita chips for dipping.
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13
Preheat the oven to 350 degrees F.
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14
Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head.
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15
Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet.
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16
Bake until the cloves are soft and golden, about 1 hour.
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17
Remove from the oven and let sit until cool enough to handle.
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18
Squeeze each head of garlic to expel the cloves into a bowl.
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19
Mash into a paste.
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20
Set aside until needed.
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21
Yield: 1/4 cup Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic
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22
Preheat the oven to 350 degrees F. Cut each of the pitas into 8 triangles.
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23
Place the pitas in a bowl and toss with granulated garlic, kosher salt, cayenne, cumin, dried oregano, and olive oil.
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24
Toss well and spread out on a sheet pan.
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25
Bake until golden brown and crisp, about 10 to 15 minutes, shaking the pan once during cooking.
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26
Cool and serve.
