INGREDIENTS

  • 1 1/2 cups cooked or tinned chickpeas
  • 1 large capsicum sliced and roasted or grilled
  • 2 tbsp tahini
  • 2 cloves garlic
  • 1 lemon (juice)
  • 1 tsp cumin
  • 1/3 cup extra virgin olive oil
  • water (optional for consistency)
  • salt and pepper

METHOD

  1. Preheat oven to 170 degrees fan forced, bake capsicum until soft and browned.
  2. Add all the prepared ingredients to a food processor and blitz until combined, my food processor took about 5 minutes on and off.
  3. Add a tiny bit of water if the consistency is too thick.
  4. Store in the fridge in an airtight container for up to 5 days.

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