1 pound potatoes (3 medium), peeled
    and cut into 1-inch cubes
4 large cloves garlic
1/2 to 3/4 cup roasted sesame tahini (available
    in natural food and Middle Eastern stores)
1/3 cup fresh lemon juice
1/4 cup olive oil
Approximately 2/3 cup water
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 to 1 1/2 teaspoons salt
Red, green and yellow bell pepper strips
Pita bread, cut into wedges

In a heavy saucepan with a tight-fitting lid, cook the potatoes and garlic in 2 inches of salted boiling water until tender, approximately 15 minutes.

Drain thoroughly and pass through a ricer or food mill into a bowl. Add the tahini, lemon juice and oil and blend thoroughly. Gradually stir in the water until the mixture is the proper consistency for dipping. Add the cumin and cayenne, then season with salt.

Serve with pepper strips and wedges of pita bread.