Roast the peppers, peel and remove their seeds. Cut them into pieces.
My grandma used to make this dip by mashing all the products in a large mortar and pestle, starting with the chopped garlic and salt, then adding the peppers, a little olive oil and mashing everything well to obtain a porridge-like consistency.
Then, she would mix with the crumbled feta cheese, the remaining olive oil and the spices.
Nowadays it's easier to just blend everything in a blender - it's quick and easy. Another option is to simply cut up all the products as finely as possible and mash them with the feta, olive oil and the spices.
You can serve the dip onto toast. Optionally, add chili peppers to the dip. If needed you can also pour in extra olive oil.