Delicious!! I had every kind of pepper but red (green/orange, yellow, even PURPLE!), but figured the premise would be the same so went with the green/orange (figured purple might be too odd looking, but I'm going to try it next time!). Instead of just using the pepper raw, I halved it lengthwise and broiled it, cut side down, until the skins began to char (approximately 5-7 minutes). Removed most of the skin, then added it to everything else. I omitted the extra water and used two HUGE cloves of fresh garlic. Didn't have tahini on hand, so I ground down some sesame seeds (just shy of a tbsp worth), and added a tsp of extra virgin olive oil. This recipe is wonderful, great with warm soy pita bread!!
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Delicious!! I had every kind of pepper but red (green/orange, yellow, even PURPLE!), but...