• 2 bell peppers
• 300 g of cooked and drained chickpeas (can be caned)
• 80 g tahini paste
• 2 garlic cloves
• OLE! olives Stuffed with Pepper Paste
• spices: salt, pepper, ½ teaspoon of smoked and sweet pepper, ½ teaspoon cayenne pepper (hot pepper)
• 2 tablespoons of lemon juice
• olive oil
Cut the bell peppers in half, clean from the seeds and put in an oven preheated to 200 Celsius degrees.
Bake the peppers until soft and the skin is browned (it is best to remove the skin while it is still warm).
Mix the chickpeas with baked and peeled bell pepper. Add tahini paste, garlic, 1/3 jar of olives and spices. Then blend it.
Finally, add lemon juice and olive oil. Blend again until the hummus is smooth and silky. Add some water if it looks too thick.
Decorate with olives and spices. Serve with vegetables, bread or grilled tortillas.