Ingredients
- 1 Red bell pepper, seeds removed cut in halves
- 2 or 3 large garlic cloves
- 1 tin Chickpeas drained
- 3 Tbsp Tahini or Hemp butter
- Juice of 1 large Lemon (or 2 small)
- 2 tsp balsamic vinegar
- Chilli, Garlic or Extra Virgin Hemp Seed Oil
- 2 Tbsp Cold water
- 1 tsp smoked paprika
- Salt and Black Pepper
Garnish (optional)
- Pumpkin seeds and Hemp hearts
- 1 Tbsp of Soy sauce or Worcestershire Sauce
- Garlic or Chilli Hemp Seed oil for garnish
Instructions
- Toss the garlic cloves and sliced peppers in a little oil and seasoning and bake in a hot oven for 25mins
- On another tray put the drained chickpeas which you can coat in smoked paprika into the oven until lightly toasted about 10 mins.
- Place roasted peppers and chickpeas into the food processor while you use the same tray to prepare the seeds for the garnish.
- Drizzle soy or Worcestershire sauce over the seeds so all are coated, put in the oven for 5 minutes, until lightly toasted, remove and leave to cool down.
- Place all remaining ingredients except the oil in the food processor and blend until smooth, drizzle in the oil until the right consistency has been reached. Taste, you can add more lemon juice, tahini and seasoning to suit your taste.
- Sprinkle over the toasted seeds and drizzle with some more Chilli or Garlic Oil to serve.
