2. Pack mixture in containers and refrigerate or freeze for later use.
1. Drain excess moisture from pepper mixture and combine with tomato paste using approximately
1 tablespoon paste per 1/2 cup of peppers.
2. Mix in tomatoes, olives and a little onion.
3. Season with a pinch of cumin and salt and pepper to taste.
4. Add a dash of lemon juice and drizzle with olive oil.
5. Chill before serving in small bowls with pita bread on the side.