Need: 1 tin chickpeas, 1 Red Pepper, 2-3 gralic cloves, bunch of fresh dill, salt to taste, olive oil, 2 tbsp sesame seeds, 1 lemon

1. Preheat the oven to 250°C.

2. Roast the pepper for 30-40 mins on foil turning until it is charred well.

3. Toast the sesame seeds in a frying pan on the lowest heat for 15-20 mins, occasionally shaking around

4. Meanwhile open the chickpeas, drain and rinse.

5. Peel the garlic.

6. When the red pepper is done place in a bowl wrapped with plastic wrap, this will make peeling the skin easier

6. In a blender, put the chickepeas, lemon juice, garlic, dil and 3 tbsp olive oil

7. Cool the seeds before grinding to a paste, adding a little olive oil

8. Peel and deseed the pepper, slice and add to the blender with the tahini.

9. Blend and serve.

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