Ingredients

• Ingredients 2 large sweet red bell peppers 2 large cloves of garlic 2 heaped tablespoons of tahini 1 tin (240g/8½oz drained or 1½ cups) tinned chickpeas 2 lemons 3 tablespoons extra virgin olive oil ½ teaspoon sea salt

Preparation

• Method De-seed, de-stalk and slice your peppers in half or quarters. Next: roast the sweet pepper and garlic in a hot oven… To do this, keep the garlic in its skin and place on an oven tray along with the pepper and place in a pre-heated oven (gas mark 7/425°C/220°F should work fine). Roast garlic for up to 10 minutes and the pepper for about 15-20 minutes (or until the pepper is easy to pierce). No need to let the pepper char. Note: I find it easier to roast this ahead of time – get on with something else – and then set them out to cool for a little while before adding to the rest of the ingredients. It’s best to wait until the garlic cools down a little before you pop it out of it’s skin. Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else. Rinse and drain chickpeas. Juice lemon and discard the skin. Add all ingredients to a jug and blend until you reached your desired consistency. Chill in the fridge before serving. This serves well with: salad in a sandwich on crackers as a veggie dip with baked potatoes or  coconut-sweet-potatoes It’s pretty versatile and should keep in the fridge for over a week. I like to make a batch of pates and dips to enjoy throughout the week. Gotta make plenty in my house though as they vanish pretty quickly!