15 minutes

Ingredients

• 1 can of chickpeas, drained
• 3 tbsp. of olive oil
• 3 tbsp. of tagine
• 2 tbsp. of lemon juice
• ½ tsp. of Garlic Paste Constanza
• 1 red bell pepper, thinly sliced
• 1 tbsp. of butter
• 1 pinch of thyme
• 1 package of crackers

Preparation

Place the pepper and thyme together with the butter in a small saucepan. Cover and cook for 20 minutes at low heat, stirring occasionally. Mix chickpeas, Garlic Paste Constanza, olive oil, tagine, lemon juice and thyme in a blender. Grind until you get a smooth paste (add water if it is too thick). Season and place in a bowl. Place the peppers on the dip.

Serve with salty crackers.