2 x Medium Red Capsicums
2 x Cups Cooked Chick Peas (tinned or dry)
2 x Lemons (juiced)
4 x Medium Garlic Cloves
1/4 Teaspoon Sea Salt (to taste)
2 x Tablespoons Tahini
2 x Teaspoons Smoked Paprika
1/3 – 1/2 Cup Water
Spring onions and roasted red capsicum strips (store bought in a jar)
By Forks & Knives.
Note: If using dried chick peas (like we do), then place them in a pot of hot water. Bring them to a boil and cook them for 10 minutes. Then turn the heat off, put the lid on the pot, and let them sit for one hour. After the hour, drain the chick peas and rinse them. They are now ready to use.
Preheat the oven to 400 degrees Fahrenheit, and line a baking tray with baking paper.
When the oven is hot, place the whole capsicums on the baking tray, and roast them for 20-25 minutes, or until the capsicums are wrinkled and charred.
Use tongs to transfer the hot roasted capsicums to a paper bag (mushroom bags are great for this) then allow them to steam and cool in the bag.
After the capsicum have cooled, then peel them with your hands, discarding the skin, seeds and stem.
Place the cooked chick peas in a blender or food processor, and puree them to a thick paste. Add the roasted capsicum, lemon juice, garlic salt, tahini and smoked paprika.
Pulse a few times, then slowly drizzle in the water. Keep processing until the desired consistency is reached. This should take about a minute, depending on your machine.
Taste, and adjust the seasoning if desired.
Serve with a garnish of spring onions and small red capsicum strips (store bought in a jar).