4 Farmdrop products in this recipe
Soak the chickpeas in plenty of water overnight for 12 to 24 hours.
The next day, drain and rise the soaked chickpeas then add to a large saucepan. Cover with water, bring to the boil then simmer for 1-2 hours until the chickpeas are tender but not mushy.
Meanwhile, preheat the oven to 220°C. Place the red peppers on a baking tray, drizzle with oil then bake for 25-30 minutes or until the skin has blackened, turning half way through. Once cooked, leave the peppers to cool completely.
When the chickpeas are cooked, drain then leave to cool. Discard the blackened outer layer of skin and seeds from the peppers, leaving just the flesh. Pop in a food processor with the cooled chickpeas, tahini, garlic cloves and lemon juice. Blitz for 1 minute until smooth, scraping down the sides of the processor if necessary.
Add the olive oil, paprika, cumin and a pinch of salt and pepper. Blend for 30 seconds until smooth, adding a little cold water if the mixture is too thick.
Serve with lashings of olive oil, a sprinkle of chilli flakes and lots of freshly baked bread to dunk. Our wood fired sourdough pitta from BreadBread Bakery is perfect!
Chef's Tip: Drizzling the houmous with olive oil prevents it from drying out.
From the Larder