We’ve all enjoyed the Italian version for ages. This Middle Eastern version is my new favorite.
- 1/2 t. sumac
- 1 t. za’atar
- 1 t. dried oregano
- 1/4 t. (or to taste) Aleppo pepper
- 2 garlic cloves, grated
- 1 t. grated lemon zest
- 1 T. capers, chopped
- 1 T, Parmesan, microplaned
- pinch of salt and pepper
- 1/3 c. GOOD olive oil, the dip is only as good as the quality of olive oil you use.
- Ciabatta bread or baguette slices or pita chips, or veggies
Mix the herbs, spices together, and stir in the olive oil. Serve with bread or crackers,