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.

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mL: 625

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Ingredients

  • 1 roasted Ontario Sweet Red Pepper, peeled, seeded and chopped
  • 1 roasted Ontario Hot Banana Pepper, peeled, seeded and chopped
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/4 cup (50 mL) tahini or peanut butter
  • 1/4 cup (50 mL) lemon juice
  • 2 tbsp (25 mL) olive oil
  • 2 tbsp (25 mL) water
  • 1 cloves Ontario Garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1/4 tsp (1 mL) salt

Instructions

In food processor, combine roasted red and banana peppers, chickpeas, 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 1 week.

Note: * Tahini (sesame seed paste) can be found in most grocery store delis or health food stores.

Nutritional information

2 tbsp/25 mL:

  • Protein: 1.0 grams
  • Fat: 2.0 grams
  • Carbohydrates: 6.0 grams
  • Calories: 46