Start by roasting the peppers. Place them whole in the air fryer basket for about 20 minutes at 200 degrees, or in the oven at the same temperature. They will be ready when charred.
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Once ready, put them in a bowl and cover with cling film for a few minutes. This will make them much easier to peel. Peel them and cut them into pieces, then put them in the blender with 1 tablespoon of oil and blend well.
Then add the chickpeas, tahini, lemon juice, salt and oil. Blend until you get a velvety texture.
Serve with a drizzle of oil and some dried rosemary.
| Energy (kcal) | 217.73 |
| Carbohydrates (g) | 28.49 |
| of which Sugars (g) | 4.95 |
| Fat (g) | 5.92 |
| of which Saturates (g) | 0.87 |
| Protein (g) | 11.16 |
| Fiber (g) | 8.05 |
