Full recipe and instructions below! 👇
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Ingredients
5 pointed peppers
1 whole head of garlic
200 g canned chickpeas drained
40 ml chickpea water the liquid from the canned chickpeas
1 tbsp tahini
½ lemon juiced
5 Sun-dried tomatoes
1 tbsp honey
2 tbsp olive oil plus more for roasting
salt, pepper to taste
1 tsp paprika
1 tsp cumin
chili flakes optional
Instructions
Preheat your oven to 200°C (390°F). Place the pointed peppers and the whole head of garlic on a baking tray. Drizzle with olive oil and roast for 25–30 minutes, until the peppers are soft, lightly charred, and the garlic is tender.
Once the peppers are cool enough to handle, peel off the skins and remove the seeds.
Add the peeled roasted peppers to a food processor or blender. Squeeze the roasted garlic cloves directly into the mixer. Add the chickpeas, sun-dried tomatoes, tahini, lemon juice, and chickpea water (the liquid from the canned chickpeas).
Add the honey, olive oil, salt, paprika, cumin, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
Transfer the dip to a bowl. Drizzle with olive oil and honey, then sprinkle with sesame seeds, a few whole chickpeas, and red pepper. Serve with toasted bread.
Nutrition
Serving: 150gCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 420mgPotassium: 410mgFiber: 6gSugar: 5gVitamin A: 2200IUVitamin C: 95mgCalcium: 50mgIron: 2.5mg