Prep time: 10 minutes

Cooking time: 12 minutes approx.

Gluten Free, Vegan 

Inspired by  The Middle Eastern Vegetarian Cookbook by Salma Hage.

Ingredients

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

  Method

• 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.