Ingredients
- 400g tin chickpeas, drained
- 2 roasted red peppers (jarred)
- 3 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove
- 1 tsp smoked paprika
- 3 tbsp olive oil (plus extra to serve)
- Salt, ice water to blend
Method
- Blend chickpeas, peppers, tahini, lemon, garlic and paprika with a splash of ice water until very smooth.
- With the blender running, drizzle in olive oil.
- Season; serve topped with a drizzle of oil and extra paprika.