1-First, preheat the oven to broil and cut the red peppers in half, placing them face down on a lined baking sheet. Broil on the top rack for 15 to 25 minutes until the skins are charred and bubbly.

2-Next, remove the peppers and place them in a bowl with a lid to steam until cool enough to handle, which makes peeling easier. Then, add the peeled roasted red peppers, 200 grams of feta cheese, 3 garlic cloves, juice of half a lemon, 1/4 cup olive oil, 1/2 teaspoon cayenne pepper, salt, and pepper to a food processor.

3-Blend until smooth and set aside, reserving some feta for topping if you like. After that, cut the 4 to 6 pitas into triangles, place them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Broil for 3 to 5 minutes, watching carefully to avoid burning.

4-Finally, serve the dip in a bowl, topped with a handful of fresh parsley, additional crumbled feta, a drizzle of olive oil, and a pinch of red pepper flakes if desired, alongside the warm pita triangles. This process takes about 20 minutes for prep and 20 minutes for cooking, totaling around 40 minutes, making it ideal for busy home cooks.