Paprika hummus

Cut the peppers into slices, mix with the frying oil and grill in the oven at 200 °C for 40 minutes. Leave to cool to room temperature and peel off the bell pepper skin.

Drain the chickpeas, squeeze half a lime, peel the garlic clove and cut into small pieces. Puree the grilled peppers with all the other ingredients and spices using a hand blender or mixer until creamy. If the consistency is still too firm, a little oil or cold water can be added if desired.

Spread the rice cakes with the paprika hummus, sprinkle with the crispy peas and enjoy immediately!