2 Red peppers, deseeded and roughly chopped
2 tbsp Olive oil, plus extra to drizzle
410g Can chickpeas
2 Garlic cloves
Juice ½ lemon
Cornish Sea Salt Hot & Fiery, to season
Crudités and pita bread to serve
Perfect for a snack or a light lunch, add as much of the Cornish Sea Salt Hot & Fiery as you can handle!
Preheat oven to 220°C (200°C fan). Arrange the peppers in a roasting tin and drizzle with 1tbsp olive oil. Roast for 20-25 minutes until turning charred on the edges. Remove and set aside to cool.
Rinse the chickpeas, drain, then transfer to a food processor. Whiz with the garlic and cooled peppers until finely chopped. Add the lemon juice, remaining olive oil and tahini and whiz to combine. Season with our Hot & Fiery aka Chili Sea Salt. Serve with crudités. Cover and store in the fridge for up to 3 days.