Ingredients:

  • 2 large red bell peppers (about 600g)
  • 1 can (15 oz or 425g) chickpeas, rinsed and drained
  • 1/4 cup (60ml) tahini
  • 2-3 tablespoons (30-45ml) lemon juice (freshly squeezed)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2g) cumin
  • Salt to taste
  • Extra olive oil for drizzling (for garnish)
  • Paprika or za
  • atar seasoning (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the broiler on high.
  2. Rinse and dry the red peppers.
  3. Cut the peppers in half and remove the seeds.
  4. Arrange bell pepper halves, cut side down, on a baking sheet.
  5. Broil the peppers for about 10-15 minutes or until the skin is blistered and charred.
  6. Remove the peppers from the oven and let them cool, then peel off the skin (optional for a smoother texture).
  7. In a food processor, combine roasted peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
  8. Blend until smooth, scraping down the sides as needed; adjust consistency with water if too thick.
  9. Taste and adjust seasoning if necessary.
  10. Serve in a bowl, drizzled with olive oil and garnished as desired.