Red pepper hummus
- 500ml (2 cups) chickpeas, soaked overnight and boiled for 1 hour (or use tinned)
- 15ml (1 tbsp) tahini
- 5ml (1 tsp) salt
- 250ml (1 cup) freshly squeezed lemon juice
- 5 red peppers, roasted, skinned, seeded and sliced (or use bottled)
- 60ml (¼ cup) olive oil
Place all the ingredients in an electric mixer and process until smooth. Serve with crusty bread.