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Spiced Sweet Roasted Red Pepper Houmous

Ideal as appetiser or snack served with freshly toasted pita bread.

Serves approx 8

Ingredients

• 410g can Chickpeas, drained
• 1 jar (450g) Karyatis Roasted Red Peppers, drained and sliced
• 3 tbsp Lemon Juice
• ½ tbsp Tahini
• 1 Clove of Garlic, crushed
• ½ tsp Ground Cumin
• ½ tsp Cayenne Pepper
• Pinch of Salt
• 1 tbsp Chopped Fresh Parsley

Method

1. In an electric blender or food processor puree the chickpeas, roasted red peppers, lemon juice, tahini, garlic, cumin, cayenne papper and salt.
2. Process, using long pulses, until the mixture is fairly smooth and fluffy. Make sure you scrape the mixture from the sides of the processor/ blender in between pulses.
3. Transfer to a serving bowl and refrigerate for at least an hour – the houmous can be made up to 3 days ahead and kept in the fridge – but return to room temperature before serving.
4. Sprinkle with chopped parsley before serving.