Roasted Red Pepper Hummus

Ingredients

Makes 600 ml

• 400g tin of chickpeas, drained

• 2-3 sweet pointed peppers (180g)

• juice of 1 lemon

• 2 garlic cloves, diced

• 3 heaped tbsp tahini

• 3 tbsp extra virgin olive oil

• 1 tbsp runny honey

• 1/2 tsp salt

• 1/2 tsp ground cumin

• cold water to thin

Method

As this is a roasted red pepper hummus the first thing you need to do is roast the peppers so slice each in half lengthways, remove the seeds, then flatten on a grill tray skin side up. Turn the grill up to high and char the peppers for 5 minutes until the skin has bubbled and blackened.

Now place the pepper slices in a sealable bag and leave to cool for 10 minutes. This will help the skin come away from the flesh easier. Once done you can remove from the bag then place each on a board and srape away the skin with the back of a knife.

Now just add to a blender with all the rest of the ingredients except the water. Blitz adding water a little at a time until the hummus is smooth and the desired consitency. Don't worry if you feel like it is a little too loose as it will firm up as it cools. So just pour into a container and pop it in the fridge until you are ready to use.