- 400g cooked and drained chickpeas
- 1 tablespoon tahini
- 100g red peppers in strips (roasted)
- The juice of 1 lemon
- Drizzle of olive oil (20ml)
- 1/2 teaspoon cumin
- 1/2 clove of garlic
- ½ teaspoon sweet paprika
- Pinch of herbal salt
Preheat the oven to 180ºC
Cut the pepper into strips and bake it on a tray for 10 or 15 minutes. Let it cool.
In the blender glass, add all the ingredients and blend. If we see that it is very thick, we can add a little water or pepper juice, until we obtain a creamy, pate-type texture.
Pour into a bowl and sprinkle with paprika and serve.
You can keep it in the refrigerator in an airtight container for 4-5 days.
It’s that simple and enjoy!