Roasted red pepper hummus
- 1 can chickpeas drained and peeled (or approx. 200 g cooked chickpeas)
- 2 big red peppers roasted and peeled (approx. 1/2 cup)
- 5 pieces sun-dried tomatoes soaked in water for 1-2 hours
- 2 cloves garlic
- juice of 1/2 lemon
- 1 tablespoon olive oil
- 50 g tahini toasted
- salt to taste
Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Transfer hummus to a bowl and chill before serving.
Top with roasted chickpeas, sesame seeds, red paprika powder, and parsley.