
2 roasted red peppers from a jar or can
1 can 400 g chickpeas, rinsed and drained
2 tablespoon tahini paste
Juice of 1 lemon
1 garlic clove
1/2 teaspoon ground cumin
Pinch sea salt, to taste
2 tablespoons sesame oil
2 tablespoons extra virgin olive oil
Coriander leaves to garnish, optional