Ingredients 250 gr. chickpeas boiled or tinned 5 spring onions, chopped 3 red peppers roasted 3 tablespoonfuls dill chopped 1 small cucumber chopped 2 tablespoonfuls lemon juice 1 – 2 cloves garlic minced 2 tablespoonfuls tahini 1 tablespoonful water 5 tablespoonfuls olive oil Salt, pepper Hot paprika if liked
Put the chickpeas in a large bowl with water the night before and let them soak. The following morning, drain them and put them in a pot with water to boil. If you wish you can use canned chickpeas.
Put the red peppers in a small pan in the oven and broil them until the skin starts to blacken. Turn them over and continue broiling them until all the skin is blackened. Take them out of the oven and place them in a paper bag and then in a plastic bag. Let them cool and then take them out of the bag and scrape off the blackened skin with your hand. Wipe the flesh to remove any remaining skin.
Slice them, and keep them aside.
Place the chickpeas in a small salad bowl and add the spring onion, sliced peppers, dill and cucumber.
In a small bowl put the tahini and the water and beat it with a fork, until it is smooth. Add the lemon juice, stirring all the time, and the oil. Add salt and pepper and the hot paprika, if you like. If you don’t like tahini, you can omit it.
Pour the sauce over the salad and enjoy!