An easy delicious recipe for roasted red pepper houmous which is a great flavoursome alternative to standard houmous

Scale

One 400g can of chickpeas (drained) or equivalent of dried chickpeas, soaked overnight

1 clove of garlic, crushed

1 tsp lemon juice (freshly squeezed or from a bottle)

One roasted red pepper from a jar in brine (drained)

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Place all ingredients in a blender and mix well. This houmous can be kept in the fridge for up to 3 days.