15 Aug Roasted Ramiro Pepper & Coriander Houmous
400g can chickpeas, drained and rinsed
2 red (Ramiro) peppers, roasted, deseeded and peeled
2tbsp light tahini
3tbsp extra virgin olive oil
1/2 tsp sea salt
1 garlic clove, crushed
Juice of 1/2 lemon
Handful of fresh coriander leaves
Place the peppers on a tray and roast in a preheated oven at 180C for about 30 minutes until soft. Leave to cool, remove the seeds, peel and cut into quarters.
Place the peppers and the remaining ingredients in a food processor and blitz until smooth.
Taste and add more salt if needed.
Serve with flatbreads, crackers or breadsticks of your choice.