Ingredients
Method
- If using fresh pepper: roast whole red pepper under the grill or in a hot oven (220°C / 425°F) until charred, peel skin, deseed. If using jarred, just drain well.
- In a food processor, combine the chickpeas, roasted pepper, tahini, olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper.
- Blend until smooth, adding water 1 tbsp at a time until creamy.
- Taste and adjust seasoning – more lemon for brightness, more tahini for creaminess, or more spice if desired.
- Serve with wholegrain pitta, oatcakes, veggie sticks, or spread on sandwiches/wraps.
Notes
Looking for help trying to lower cholesterol? Why not try our Beginner's Guide to Lowering Cholesterol which not only helps to make sense of all the numbers and jargon, but spells out exactly what steps to take in our signature protocol - The Cholesterol Protocol - a research-driven blueprint for how to lower cholesterol naturally.
Or, if you're looking for something much more comprehensive. Try our 50 Day Programme.
