Homemade Roast Pepper Hummus

Homemade Roast Pepper Hummus 

Ingredients:

1 large red pepper cut in half and seeds removed or from a jar of ready roasted peppers.

200g/7oz-canned chickpeas

2 tbsp lemon juice 

1 -2 garlic cloves, crushed

1 tsp ground cumin

pinch salt

1 tbsp tahini - optional

2 tbsp extra virgin olive oil.

1 tsp smoked paprika

Method:

Place the halved pepper on a tray lined with bake-o-glide or greaseproof and grill (or AGA place on the first runners of the Roasting Oven) for 15 minutes.  When the skin is blackened toss the pepper into a plastic bag and allow to steam for a few minutes.   

Meanwhile, drain the chickpeas.  Reserve a few whole chickpeas for decoration. When the peppers have cooled, remove from the plastic bag and peel off the skin and place the peppers in a bowl.

Combine the peppers, chickpeas, lemon juice, garlic, smoked paprika, cumin, salt, tahini and blitz to make a creamy puree. 

Add additional lemon or water or seasoning to suit your taste and the texture you desire.  Turn out into a small bowl and drizzle over a little olive oil and scatter with the reserved chickpeas and sprinkle over a little paprika.  Serve with warm flat breads cut into interesting shapes.  Really healthy for a tasty lunch or snack.