Timings: Prep 10mins - Cooking 15mins
2 Red peppers (If you don’t have fresh-use jarred pepper but its much better to roast from fresh)
1 Lemon juice
2 Tbsp Paprika Spiced coconut cooking oil
8 Whole sundried tomatoes in oil
400g Tinned chickpeas drained (I LOVE Duchy Organics)
Salt & Pepper to season
Sliced the red peppers and roast at 200c for 10mins. I roasted them with half a Tbsp of the Paprika Spiced oil on a baking paper-lined tray. Add the sundried tomatoes and chickpeas and cook for further 5 minutes. (If using jarred peppers, put all the ingredients in the oven for 5 minutes to warm through.)
Add the hot ingredients to blender and top with Paprika Spiced coconut cooking oil and bend for 2 minutes. Add the lemon juice and continue to blend for another 3-5minutes until smooth - season with salt and pepper.
Serve at room temperature for the best flavour!
I served these with Paprika Spiced roasted pitta chips; you literally spread a thin layer of spiced oil onto the pitta and slice into 8 or so pieces. Then bake in the oven for about 3 minutes till slightly hard.
Warning - This not only looks eye-catching, but it is also seriously tasty!