Red Pepper Vegan Canapé

Ingredients

• 4 red bell peppers
• 200 grams (7 oz) dried chickpeas
• 2 cloves garlic
• 60 ml (2 oz) olive oil
• 1 lemon
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 200°C (392°F).
2. Roast the red bell peppers: Place the whole red bell peppers on a baking sheet and roast in the preheated oven for 20-25 minutes, turning occasionally, until the skins are charred and the peppers are tender. Remove from the oven and let cool. Once cooled, peel off the skins, remove the seeds, and slice into strips.
3. Prepare the hummus: Soak the dried chickpeas in water overnight. Drain and rinse the chickpeas, then cook them in a pot of boiling water for about 1 hour or until tender. Drain and let cool.
4. In a food processor, combine the cooked chickpeas, garlic cloves, olive oil, juice of one lemon, and salt to taste. Blend until smooth and creamy. If the mixture is too thick, add a little water until the desired consistency is reached.
5. Assemble the canapés: Spread a generous layer of hummus on each slice of roasted red pepper. Garnish with fresh cilantro leaves.
6. Serve immediately or refrigerate until ready to serve.

Tip

Side Dish Suggestion

A great side dish to complement this canapé would be a fresh and crunchy Greek salad. The tangy flavors and crisp vegetables will balance the richness of the hummus and roasted peppers, providing a refreshing contrast.