A handful of red sweet stuffed vegan FRESCADO peppers


2 cloves of garlic, melted
1 can chickpeas, drained (about 2 cups)
4 tablespoons tahini
1 cup of fresh lemon juice
½ cup of water
5 tablespoons olive oil
1 teaspoon of salt
1 teaspoon cumin
Stuffed vegan FRESCADO® peppers
A few chickpeas (roasted with paprika and olive oil) for garnish
A little cumin or paprika


Put the garlic, chickpeas – save some – tahini, lemon juice, water, salt and pepper, cumin and 3 spoons of olive oil into the food processor. Grind the ingredients at medium speed, until they become a cream.
Transfer the mixture to a medium bowl, flatten the surface, sprinkle with pepper, cumin or paprika, pour the remaining olive oil and decorate with the baked chickpeas.
Serve with stuffed vegan FRESCADO® peppers!