Hummus with Baked Pepper and Honey

A wonderful appetizer of chickpeas and baked peppers. Very aromatic, spicy and satisfying.

Ingredients

• chickpeas 1 cup
• sweet pepper 1 pc.
• chili pepper 1 pc.
• honey 1 tsp
• wine vinegar 2-3 tbsp
• olive oil 4 tablespoons
• paprika 0.5 tsp
• dry garlic 0.5 tsp
• salt to taste

Directions

1. Cook the chickpeas in advance. To do this, first let it soak for 4-6 hours, and then cook it (2-3 hours). Stick the bell peppers and chili peppers with a fork and bake in the oven at 200 degrees for 30-40 minutes until the barrels are burnt.
2. Wrap it in a bag and let it sweat for 10-15 minutes. This makes the skin easier to peel off.
3. Remove the skin from the peppers. Remove the seeds from the chili peppers so that they are not too hot.
4. In a blender, beat the chickpeas and peppers.
5. Add vinegar, honey, paprika, dry garlic, salt, olive oil to taste.
6. Punch it again until smooth.
7. Serve, sprinkle with olive oil, sprinkle with cilantro and sesame seeds.