Yellow capsicum houmous

INGREDIENTS

• 2 yellow capsicum + 2tbsp olive oil, 1/4 tsp salt and 1 tsp cumin
• 1 can cannellini beans drained and rinsed
• 1 garlic clove
• 3 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 tsp oregano
• chili pepper to taste
• salt to taste
• water`

DIRECTIONS

1. Cut and coat the capsicums with olive oil, salt and cumin. Roast them in the oven, at 180°C for 20 to 25 min.
2. Let them cool
3. Add the capsicum, cannellini, tahini, olive oil, a pinch of salt, oregano and lemon juice into your high speed blender. Blend everything until it gets the texture you like, adding more water if you need.
4. Pour in a glass container and keep in your fridge for up to 5 days.
5. Before serving, pour a little olive oil, some fresh herbs, cracked pepper or seeds, according to your taste.
6. You can enjoy with veggies, crackers, as a spread on your toasts, in a veggie bowl…