Ingredients
- 1 large red onion
- 1/2 stalk of celery
- 3-4 medium sized tomatos
- 1 green pepper
- 1 medium sized eggplant
- 1/4 teaspoon white pepper
- 1/4 teaspoon red pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2-3 cloves of garlic
- 1/4 teaspoon chilli powder
- 1/4 teaspoon cumin
- 3 tablespoons tahini paste
- 1/2 cup parsley
- dash of cilantro
- juice of one lemon
Directions
Serves about 8.
Chop onion, celery, tomatos, green pepper and eggplant and put them in
a cooking pan. Add red, white and black pepper, as well as salt,
garlic, chilli powder and cumin. Cook until vegetables are soft. Let
them cool off a little. Then put them in the food processor, adding
the parsley, cilantro, lemon juice and tahini. Serve on vegan pita bread.
It really is a very simple but delicious dip!