Method
1. Pre-heat oven - 160°C
2. Add roma tomato, red bell pepper and garlic clove to a clean baking dish
3. Sprinkle with pink Himalayan salt flakes and black pepper
4. Drizzle with extra virgin olive oil and balsamic vinegar generously
5. Roast - 1 hr, 160°C
6. Let cool slightly
7. Transfer content of baking dish to TM bowl
8. Add coconut sugar, smoked paprika and cayenne pepper
9. Blend with MC on - 30 sec, speed 10
10. Then add most of the chickpeas to the TM bowl
11. Blend with MC on - 30 sec, speed 10
12. Serve immediately garnished with reserved chick peas and fresh parsley to taste