Source:

Seana

Serves/Makes:3 1/2 cups

Ingredients

• 2 red bell peppers, roasted* and deseeded
• 2 15 oz (420 grm). cans of garbanzo beans, drained
• 6 tbsp (90 ml) tahini
• 4 tbsp (60 ml) lemon juice
• 2 tbsp (30 ml) olive oil
• 4 tsp (20 ml). ground coriander
• 1 tsp (5 ml). cumin seeds
• 1/4 tsp (1 ml). cayenne pepper
• 2 tsp (10 ml). salt
• 2 lg. cloves of garlic
• sliced black olives for garnish

Preparation

• Combine all ingredients in a food processor until a smooth paste.
• Thin with 2 tbsp (30 ml) to 6 tbsp (90 ml) of water if too thick.
• Serve with pita bread wedges.

Comments

* To roast peppers, place on a gas range or outdoor grill. Rotate occasionally until black on all sides. Place pepper in a paper bag, close & let sit for 10 minutes. Peel off blackened skin. Do not run pepper under water - the flavor is in the juices.