The breakdown
-2 red peppers roasted and cleaned
-2 cans of chickpeas drained
-1 to 2 tbs tahini
-kosher salt to taste
-olive oil
-1 juice of a lemon
-a bunch of cilantro
-1-2 cloves of garlic
– nuts and seeds to garnish (optional)
-1 eggplant thinly sliced

Roast peppers on a flame or under the broiler until skin is charred. Place in a bowl and cover with plastic wrap. Set aside for 10 minutes.
Uncover, peel the skin off and discard.
Clean peppers and place them in a food processor. Add in the rinsed chickpeas, tahini, lemon juice, 1/4 bunch of cilantro and a tablespoon of kosher salt (you can add more later if needed)
Start the food processor and drizzle in olive oil until the consistency is smooth. 1/2 – 3/4 cup. Place in a container a refrigerate.
When serving garnish with nuts, seeds, feta, cilantro, really whatever you like!

Recipe by Michael Varga – Varga Cooks