Steps
- Set an oven rack 5in / 13cm below the broiler and turn it on. Core 2 red bell peppers and cut into large, flat pieces.
- Arrange the peppers skin-side up on a baking sheet. Broil for 5-10 minutes, until the skins are charred.
- Cover in a bowl for 10-15 minutes, until cool enough to handle. Peel and discard the skins. Reserve a piece for topping and roughly chop the rest.
- Process ¼ cup of tahini and ¼ cup of fresh lemon juice for 1 minute. Scrape the bowl and process for 30 seconds.
- Add 2 tablespoons of extra virgin olive oil, 1 small minced garlic clove, ½ teaspoon of ground cumin, and ½ teaspoon of salt. Process for 30 seconds, scrape, and repeat.
- Drain 425g of canned chickpeas. Blend half into the tahini mixture for 1 minute. Scrape the bowl, add the rest, and blend for 1-2 minutes, until smooth.
- Blend in the chopped peppers. Slowly add 2 tablespoons of cold water with the processor running, adding a little more if needed, until smooth and creamy.
- Adjust the salt. Spoon into a bowl and make a well in the center. Finely chop the reserved pepper and put it in the well.