4 Farmdrop products in this recipe
Pre-heat the oven to 220 degrees C, drizzle peppers with olive oil, pop in oven for 25 minutes to blacken.
Wait for the peppers to cool slightly, peel an deseed.
In a food processor, combine the tahini and lemon juice and blend for 1 minute, scraping the sides down if necessary.
Add olive oil, peppers, spices, lemon juice, garlic and a pinch of salt and pepper. Blend for 30 seconds.
Drain and wash chickpeas, pop in the food processor an blend for 1-2 minutes. Check consistency, if the mixture needs loosening, drizzle water into the processor whilst blending slowly.
Serve with lashings of olive oil on top of delicious bread.
From the Larder