This delicious twist on a classic is an interesting and sweeter take on a dish that has tickled taste buds for millenia.
(recipe and image produced by the ‘Welcome to Palestine’ team)
Serves 4 – Time 25 Minutes
2 Large Red Peppers
500g Pre-prepared Chickpeas
1 Large Clove of Garlic
1 Large Lemon
5 Tbsp Olive Oil
1 Tbsp Tahini
1 Tsp Paprika
1 Medium Handful of Parsley (Optional)
Pre heat the oven to 200 degrees celsius. De-seed and cut the peppers into large pieces. Place in a roasting tray with a drizzle of olive oil and salt and pepper. Roast for 15 minutes but don’t burn the peppers.
Add the chickpeas and tahini to the food processor with 50ml of boiling water. This helps soften the chickpeas for a smoother texture. Blitz the mixture to a paste and add the garlic, lemon juice, oil, paprika and parsley and blend until smooth.
Season to your taste and serve with hot fresh pitta bread.