Baba Ghanoush With Red Pepper Swirl

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3 (1-pound) eggplants

1/4 cup fresh lemon juice

2 tablespoons extravirgin olive oil

3 tablespoons tahini (sesame-seed paste)

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, peeled

1/4 cup fat-free sour cream

1 (7-ounce) bottle roasted red bell peppers, drained

6 (6-inch) pitas, each cut into 6 wedges

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