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Method
Make it happen
- 01
Heat oven to 200°C fan. Roast the pepper for 20 minutes until soft, then allow to cool slightly.
- 02
Blend chickpeas, roasted pepper, tahini, lemon, garlic, oil and water until smooth; add water by the spoonful if thick.
- 03
Taste and adjust with a little more lemon or water as needed. Spoon into a bowl.
- 04
Wash and cut carrots and cucumber into batons and serve alongside the dip.