From the Vitality Food Feature ‘Meat-Free Protein‘.
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) Recipe courtesy of Foodland Ontario.
INGREDIENTS
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.
2) Transfer to bowl; chill for at least 30 minutes to blend flavours or for up to one week.
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