Prep time: 10 minutes
Cooking time: 12 minutes approx.
Gluten Free, Vegan
Inspired by The Middle Eastern Vegetarian Cookbook by Salma Hage.
1 red pepper, roasted
1 glove of garlic
230g cooked chickpeas, (1 x 400g can drained of water)
3 tablespoons extra virgin olive oil
1 tablespoon water
2 tablespoon tahini
1/2 a lemon, juiced
Pinch of salt
- Turn the grill on to 240°C (475°F) and prepare pepper as per glossary.
- Use a hand blender, place all the ingredients in a tall jug and blend into a hummus.
- Move to a small bowl and place to the side until ready to serve.