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Buckwheat and Fava Bean Salad


Avocado and Spring Onion Dip


Roasted Red Pepper Hummus Dip


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.