Sun-dried tomato hummus with pepper strips

Ingredients

For 1 serving

• Cooked chickpeas60 g
• Sun-dried tomatoes10 g
• Tahini6 g
• Lemon juiceto taste
• Dried oreganoto taste
• Bell peppers120 g

Contains: sesame, sulphites,

In season: June – September

Method

1. Put the sun-dried tomatoes in a bowl, cover with hot water and leave them to soften for 5 minutes.
2. Meanwhile drain and rinse the chickpeas; wash the pepper, remove the stalk, seeds and white pith and cut it into strips.
3. Drain the tomatoes, keeping their water, and blend them with the chickpeas, tahini, lemon juice and dried oregano, adding a little of the reserved water until the hummus is creamy.
4. Serve with the pepper strips.