1 red pepper
400g can chick peas, drained
1 large clove of garlic
1T lemon juice
1/2 t each ground cumin, ground coriander and chilli powder
A little sea salt and black pepper
1-2 T natural yogurt
1. Cook the red pepper under a hot grill, turning frequently, until the skin turns black. Place in a polythene bag. When cold, peel off the skin and deseed.
2. Place all the ingredients in a food processor and blend to a rough purée. Season to taste and turn into a bowl. Cover and chill for at least 1 hour to give the flavours a chance to develop.
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2 comments:
thanks for this recipe..will try it in next few days....mj
This recipe doesn't have tahini in it. Is that right? If so I could make it here.
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