"Sweet and scrumptious. Why not try making it with our homemade Tahini?" 

• 2 red peppers
• 400g can chickpeas
• Juice of 1 lemon
• 1/4 cup tahini 
• small garlic clove
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• pinch cayenne pepper
• salt 

1. Start by deseeding and chopping the peppers into quarters, lie on a baking tray skin side up and put them under a medium grill for 10 minutes
2. Keep checking, they are ready once the skins have charred and turned black 
3. Pop them to one side to cool, before peeling off the skins. 
4. Roughly chop the peppers, put to one side 
5. Place the tahini and lemon juice in a food processo and blitz until smooth and creamy in texture
6. Add the oil, garlic, cumin, cayenne and seasoning and process for 30 seconds
7. Drain and rinse the chickpeas form the can then add half them to the processor  and blitz
8. Scrape the sides of the processor into the middle then add the remaining chickpeas and blitz for a further minute or until smooth 
9. Add the roasted pepper and process for another minute
10. Continue the process until you get a desired texture, if too thick add small amounts of water and stir until smooth
11. Store in fridge for up to 3 days, you can also freeze! 
12. Enjoy!