I like peppers, chiles if you prefer. They are a very diverse, colorful, late season market item. Botanically they are a fruit but they are legally considered a vegetable in the US.
Here is a bowl of mixed sweet peppers from DeVulders Farms and a few hotties from Wilczewski Greenhouses. The dip in the center is humus with sun dried tomatoes from Sparrow Market. I remove the seeds from all but the smallest peppers, slice into strips, dip and eat. My favorite one is the poblano, which usually has just a mild touch of the chile heat, but can vary from sweet to fairly hot.
I first encountered humus as a dip from a vegan friend. At first I thought of it as her non-dairy substitute for a sour cream based dip, but now I really consider it my preferred dip for vegies. The humus (or homus) is available plain or with many added vegetable flavors such as tomatoes or garlic.
