Hummus with Roasted Red Pepper

2 large sweet red bell peppers
2 large garlic cloves
2 heaped tablespoon tahini
1 tin (240g drained or 1½ cup) cooked garbanzo beans
2 lemons
3 tablespoon extra virgin olive oil
½ teaspoon sea salt

De-seed, de-stalk, and slice peppers in half or quarters.

Next, roast the sweet pepper and garlic in a hot oven. To do this, keep the garlic in its skin and place on an oven tray along with the pepper, then place in a pre-heated oven (gas mark 7 / 425°C / 220°F).

Roast garlic for up to 10 minutes, and the pepper for 15-20 minutes or until the pepper is easy to pierce. No need to let the pepper char.

Consider doing the roasting ahead of time to let cool for a little while before adding to the rest of the ingredients.

It’s best to wait until the garlic cools down a little before you pop it out of it’s skin.

Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else.

Rinse and drain chickpeas.

Juice lemon and discard the skin.

Add all ingredients to a jug and blend until you reached your desired consistency.

Chill in the fridge before serving.