- 250g (9oz) dried chickpeas
- 3 roasted red peppers (from a jar is fine)
- 2tbsp olive oil
- 3tbsp tahini
- juice 1 lemon
- 1 large garlic clove, crushed
Soak the chickpeas in cold water overnight. The next day, drain them, then put in a pan of cold water, bring to a simmer, and cook for 30 to 40 minutes, until the chickpeas are tender but still with a slight bite. Remove any scum that forms on top of the water with a spoon. Drain the chickpeas and reserve 200ml (7fl oz) of the cooking water.
Allow the chickpeas to cool for 10 minutes, then place in a blender with the remaining ingredients, the reserved cooking water and a generous amount of seasoning, until you have a thick paste with some texture. Check the seasoning and adjust if necessary.
You can use canned chickpeas – just drain, rinse and put in the blender with 200ml (7fl oz) water. Tahini mixed with lemon and water as a paste is also a good dip.