Prepare the Dip
Finely chop all vegetables and sauté in oil with half a teaspoon salt, over low flame, for 15 minutes.
Add garlic and more salt and cumin to taste. Serve warm or cold. Add chickpeas, if desired.
Directions
Credit
Notes:
Keeps well in the refrigerator.
Description:
Photography and Styling by Chavi Feldman
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Delicious! I skipped the hot peppers (I'm too Ashkenazi...) and it came out delicious!