Easy, delicious and rich in fiber, protein B vitamins and other nutrients.

2-3 large red peppers
1 tin of chickpeas drained and rinsed
60-70 grams of lemon juice
1 garlic clove (peeled)
2 peeled strips of lemon zest
2 tbsp tahini
1 tbsp of ground cumin
1 tsp of agave syrup or honey
2 tbsp of Extra Virgin Olive Oil

Grill the peppers in the oven for 10-15 minutes. Transfer into a bowl and cover with cling film so the steam helps to loose the skin and leave to cool.

Peel and deseed.

Place all the ingredients apart from the olive oil in the processor, sprinkle with salt and pepper and begin to process.

Add olive oil and process again. If needed, add some warm water to make a smooth puree.

To serve, sprinkle with paprika or ground cumin.

Serve with carrot sticks, cucumber or hot flatbread.

Delicious with avocado.

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