For this recipe I used;
1 large red pepper (or 2 small in my case)
400g can of chickpeas, drained
2 cloves of garlic
Salt to taste
Deseed and cut your red pepper into large chunks. Place on a roasting tray and roast at the top of a pre heated oven (180Â° fan) for 20 to 30 minutes, or until soft. Leave to cool.
Meanwhile add your drained chickpeas and garlic to the food processor with 2 tbsp of water. Add in your cooled peppers.
Mix to a smooth paste. Add a little more water if needed. Season to taste and serve with B choice Ryvita or B choice pitta.
Don't forget to add in some speedy veggies to serve like some crunchy pepper slices or carrot sticks.
Syn free and EESP.