- 1 can Chickpeas rinsed and drained
- 2 large Romano Peppers or red bell peppers
- 2 tbsp Tahini
- 1 clove Garlic crushed
- 1 tsp Ground Cumin
- Juice 1/2 lemon or more to taste
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2-3 tbsp Warm water for desired consistency
- 1/2 tsp Chilli Flakes to garnish
Preheat the oven to 180Halve peppers and remove seeds. Cut into small chunks and toss with a little olive oil in a large bowlPlace on a lined baking sheetRoast in the oven for 20mins to soften taking care not to char the edges In a food processor, add the chickpeas and scrape in the roasted peppersAdd the tahini, garlic, cumin and lemon juice, salt and pepperBlend for around 20 secs, then scrape down the sides and blend againAdd a little warm water until you have a thick smooth dipTaste and add more lemon juice or seasoning as desired Spoon into a bowl and sprinkle some chilli flakes as a garnishServe with fresh vegetable crudités such as carrot or celery sticks, cucumber batons or radishes
