Red Hot Pepper Dip
Posted by Liz 19 May 2007
This vibrant spicy dip/spread is provided by Kate Wood of Raw Living.
3 red peppers
1 stick celery
150g/5oz tahini
1 tsp cumin
2 tbs soy sauce, tamari or liquid aminos
2 tbs olive oil
2 garlic cloves
1 red chilli or chilli powder to taste
Roughly chop the peppers and celery. Put everything in the blender, and process for a couple of minutes until you have a thick puree. Makes approx 250ml.