Serves 12 | 15 minutes prep

  • 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
  • 2 garlic cloves, crushed
  • 1 tsp crushed sea salt
  • 2 tbsp greek yoghurt
  • 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
  • 1 freshly squeezed lemon
  • 1 chilli 
  • 1 large onion
  • 3 large red peppers 

Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so.

Dice and fry your onion and chilli until soft. 

When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour.

Rinse the chickpeas in cold water and tip into the food processor. Add the crushed garlic, salt, yoghurt, lemon juice, onions, chili and red pepper and five tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.

When the mixture is fully combined and relatively smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas.

 

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