Ingredients

Steps

• Cook the sliced pepper, garlic, oil, and thyme gently in a saucepan over low heat for 10 minutes.
• Season with salt and pepper then stir in the olives.
• Combine the Greek yoghurt and grated cucumber in a small bowl.
• Blend chickpeas, garlic, sesame oil, sesame seeds, and lemon juice in a food processor.
• Slowly pour in olive oil while blending until the hummus reaches a smooth consistency.
• Arrange toasted pitta strips, roasted peppers, hummus, and yoghurt dip on a plate to serve.