Roasted Red Pepper Hummus

  • 2 roasted red peppers from a jar or can
  • 1 can 400 g chickpeas, rinsed and drained
  • 2 tablespoon tahini paste
  • Juice of 1 lemon
  • 1 garlic clove
  • 1/2 teaspoon ground cumin
  • Pinch sea salt, to taste
  • 2 tablespoons sesame oil
  • 2 tablespoons extra virgin olive oil
  • Coriander leaves to garnish, optional

1. Tip the chickpeas into a colander and rinse.

2. Place the red peppers in a blender with the chickpeas, tahini, lemon juice, garlic clove whole, cumin, salt (rub the salt flakes as add to break them up) and sesame oil and process to a smooth paste.

3. Transfer into a serving dish and drizzle with extra virgin olive oil just before serving. Garnish with coriander leaves, if using.

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