Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Feel Good
10 min
10 min
4 servings


  • 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


To a food processor, add the peppers, chickpeas, sesame oil, tahini, lemon juice, garlic, cumin and salt (rub the flakes to break them up). Process to a smooth paste.

Transfer to a serving dish. Just before serving, drizzle with the olive oil and garnish with cilantro if using. 

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