From the Vitality Food Feature ‘Meat-Free Protein‘.
This recipe is courtesy of Foodland Ontario.
Adding the peppers to this traditional Middle East dip gives it a wonderful flavour and colour, but if you don’t like it spicy, omit the hot pepper. Serve with pita triangles or fresh vegetables. (Makes about 2 1/2 cups)
1) In food processor, combine roasted red and banana peppers, chick peas, tahini, lemon juice, oil, water, garlic, cumin and salt; process with short pulses, scraping down sides occasionally, until smooth. Transfer to bowl; chill for at least 30 minutes to blend flavours or for up to one week.
Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at <a href="https://www.amazon.com/Asian-Cooking-Made-Simple-Culinary/dp/1591521343">amazon</a> at: <a href="https://tinyurl.com/zk3ueyv">https://tinyurl.com/zk3ueyv</a>
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