2 roasted red peppers, from a jar or can
One 400-gram/14-ounce can chickpeas, rinsed and drained
2 tablespoons sesame oil
2 tablespoons tahini paste
Juice of 1 lemon
1 clove garlic
1/2 teaspoon ground cumin
Pinch sea salt
2 tablespoons extra-virgin olive oil
Fresh cilantro leaves, for garnish, optional
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