Cut the red pepper into quarters and remove the seeds and white inner flesh.
Brush lightly with a bit of olive oil and place under a hot grill for 10 minutes or until skin blackens and blisters.
Remove peppers from the oven and place in a zip lock bag for a few minutes to cool and steam. Remove the peppers from the bag and peel off all blackened skin and discard.
Drain and rinse chickpeas. Place prepared peppers, along with all remaining ingredients, into blender and blend until smooth.
Serve with cut veggies and crackers from your daily serves
Prep 10 minutes
Foodie tip: burning and steaming peppers helps release the skin easily!