• 350g cooked chickpeas
• 2 big bell peppers (red/orange)
• 1 medium onion
• 2-3 cloves roasted garlic
• 75g roasted sunflower seeds
• 50g tomato paste
• 1,5 tbsp. harissa spice mix
• 1,5 tbsp. oregano dried
• 1 tsp. turmeric powder
• 1/2 tsp. black pepper, crushed
• 1/2 tsp. salt

Directions:

• Soak overnight and cook the dried chickpeas or use canned chickpeas.
• Preheat your oven to 200°C or 400°F. Meanwhile wash the bell peppers, cut them in half and remove the seeds. Place them with the cut/inside facing down in a oven dish (something that can also collect the eventual liquid coming from the veggies). Peel an onion, cut into quarters and add to the oven dish along with the unpeeled garlic. Roast in the oven for about 15-20 minutes.
• Meanwhile lightly roast the sunflower seeds in the oven or in a dry pan for only a few minutes. Keep an eye on them because they burn quickly. They should become max. light golden brown, when they become brown they will usually already taste burned.
• The bell peppers are ready when they get air bubbles underneath their skin. If the skin burns a little, you can easily peel it off. I only peel of the skin if it’s burned. Peel the garlic cloves after they have cooled down a bit.
• Put all your ingredients in to a food processor or a blender, also add the liquid that comes from the bell pepper, if there is any in your oven dish.
• Blend until reaching the desired consistency. Serve on whole grain bread, in wraps, as a dip for veggies or how ever you like it. Enjoy!