• Add bell pepper, chili and garlic to a baking pan and roast for 20 minutes at 225°C.

• Let cool and remove the peel from the bell pepper and the seeds from the chili.

• Add them a food processor along with Chunk, olive oil, lemon juice and fresh herbs.

• Mix smooth and serve in a bowl with a drizzle of oil and fresh herbs on top. And chips or vegetable sticks on the side.

Note: For an even quicker version you can also make this with marinated bell peppers on jar. 💥