Ingredients
- ½ x red pepper
- 200 g chickpeas
- 1 clove garlic
- ½ tsp salt
- ½ tbsp tahini
- ¼ tsp cumin
- ¼ dl olive oil
- ¼ x lemon
Method
- Grill the pepper in the oven at 200 degrees celsius for about 20 minutes, until the skin har black spots.
- Allow to cool a little before peeling off the skin removing the seeds. Add to a food processor along with the rest of the ingredients. Blend until smooth.
- Enjoy the hummus on bread, as a dip for vegetables or crackers, or add a dollop to your fave salad.
