A delicious accompaniment to celery and carrot sticks, sliced red, green and yellow peppers, smeared on a sandwich base or merely sitting along side a mouth-watering salad bowl, this is so easy to make and you can make it as crunchy or as smooth as you like.
Dawn: This is so simple and tasty to make…I’ve been nibbling on celery sticks dipped into this gorgeous burnt orange coloured yummyiness as I’m writing this recipe!
200g chickpeas, drained
1 red pepper, washed, de-cored and slices
3tps of oil (sunflower used here and you can use extra virgin olive oil, if you prefer and have it in)
2tbsps of tahini
1tsp ground paprika
Salt and pepper to season
- Place all the ingredients in a food processor and blitz them together until they are a consistency you prefer.
- Season and serve.
Dawn: It really is this simple! Try it and see for yourselves.
Andrew: I don’t mind if I do! Thanks, Dawn.
Dawn: Simple to prepare and make food, packed with taste and goodness. The aspect I like the most about preparing and making food is I know exactly what ingredients have gone into everything. Often, the ingredients will make a much larger quantity than if I’d bought a similar product in a shop and my recipes are full of tasty deliciousness that mass produced food is all too frequently lacking.
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