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Preparation time: 15 minutes. Cooking time: no cooking needed.
Serves 4
Ingredients:
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2 garlic cloves
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410g (13½oz) can chickpeas, drained
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½ a 325g (11oz) jar whole sweet red peppers, drained
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1 teaspoon honey
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Tabasco, to taste
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¼–½ teaspoon smoked paprika
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coarsely ground black pepper
To serve:
Using sweet peppers from a jar makes this very quick and easy, although you could use 2 fresh peppers (halve, de-seed, grill until tender, cool then peel off papery skin). Smoked paprika gives an intriguing, unusual flavour, but if you can’t find it use mild paprika instead.
Whiz the garlic cloves in a food processor until chopped, then put in the chickpeas, red peppers and honey and whiz again.
Stir in Tabasco and smoked paprika to taste.
Turn the mixture on to a flat plate and smooth the surface. Grind some black pepper coarsely over the top. Serve with strips of warmed pitta bread.
Taken from Rose Elliot Vegetarian Supercook, published by Hamlyn.
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