Place peppers
on a baking sheet in a 400C oven for 30-45 minutes, turning several
times until evenly charred on all sides. Wrap peppers in a damp towel to
cool, then cut in half and remove stems and seeds. While peppers are
roasting, purée garbanzo beans, tahini and lemon juice until smooth,
adding water as needed to make a creamy mixture. Pour into medium mixing
bowl. Add garlic, shallots, white pepper, and sea salt. Mix well. Cut
red peppers into strips and purée briefly (about 30 seconds) with hummus
mixture. Stir in olives. Chill thoroughly to allow flavors to blend.
The smoky
flavor of roasted red pepper, pungent shallots, black olives, and extra
garlic add a special taste to this twist on the traditional Middle
Eastern dish. Perfect as a spread on warm, whole wheat pita bread with
lots of alfalfa sprouts.
