Chickpea And Roasted Capsicum Dip

Ingredients

• 1 400-gram can chickpeas, drained
• 2 red bell peppers, de-seeded, roasted and peeled
• 4 cloves garlic, roasted and peeled
• 1/4 cup parsley leaves
• Juice from half a lemon
• 1/2 teaspoon baharat (an Arabic spice mix, there are many blends depending on country or region...use any you like or make your own), or to taste
• Sea salt and freshly cracked black pepper
• Olive oil

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