Ingredients

The following ingredients have 2 Servings
  • 1 large red bell pepper, halved, stems and seeds removed
  • 1 (400 ml) can chickpeas, drained (reserve 5 tablespoons of the liquid and some chickpeas for garnish)
  • 1/4 cup tahini sesame paste
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large clove of garlic, roughly chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • roasted sesame seeds, for garnish

Instruction

  • Preheat oven to 450 F.
  • Line a quarter sheet baking pan with parchment paper and lay the halved red peppers cut side down. Roast for 15-20 minutes until the skins are blackened and have collapsed. Allow the red peppers to cool for a few minutes until cool enough to handle. You can discard the blackened skin if you prefer. Then, chop up up the pepper into small pieces.
  • Place chopped red pepper, chickpeas, reserved liquid, tahini, olive oil, lemon juice, garlic, paprika and salt, in a blender or food processor. Puree until well blended and creamy.
  • Pour into a bowl and drizzle some olive oil on top. Garnish with reserved chickpeas, roasted sesame seeds, and a sprinkle of paprika.