Recipe courtesy of Shirley Plant.

Ingredients

• 1 can chickpeas ( 398ml)
• 1 clove garlic
• juice of 1 lemon
• 2 tbsp tahini
• 4-6 tbsp camelina oil
• 1 tsp cumin
• 1 whole roasted red pepper

To roast red pepper, cut in half, take out seeds and broil in oven on cook on bbq until skins are blackened. Put in a paper bag or cover with a tea towel to trap steam for 15 minutes. Peel off blackened skin. In a food processor combine all ingredients and process until smooth. Enjoy with cut up vegetables or crackers