All recipes are deliciously vegan.
Another Rose Elliot delight. This is a stylish and delicious variation on an old favourite, as well as being super-fast.
See how we made it in our slideshow below - here we used raw peppers instead of jarred.
Gluten-wheat-free if you suitable bread/crackers used or else the raw vegetable sticks option.
1. Whizz the garlic cloves in a food processor until chopped then put in the chick peas, sweet red pepper and maple syrup or sugar and whizz again.
2. Stir in a drop or two of hot pepper sauce and smoked paprika to taste.
3. Turn the mixture onto a flat plate and smooth the surface.
4. Grind some black pepper coarsely over the top.
5. Serve with strips of warmed pitta bread or other suggested accompaniments.
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