1 x 400 g tin chickpeas, drained
2 roasted red peppers from a jar or tin
30 ml tahini paste
Juice of ½ lemon
1 clove garlic, crushed
2 ml ground cumin
Pinch of sea salt, to taste
30 ml sesame oil
Tip the chickpeas into a colander and rinse.
Drain the peppers and place in a blender with the chickpeas, tahini, lemon juice, garlic, cumin and salt (rub the salt flakes to break them up).
Add the sesame oil and process to a smooth paste. Placed on the same platter as the other dips and crudités.