Roasted Red Pepper Hummus

Method

1. 1
   • red bell pepper 2

   Roast and peel the peppers — Roast the red peppers whole in an oven at 220°C for 20 minutes, turning once, until blistered and soft. Cool, then peel, deseed, and roughly chop.

   ⏱20 min
2. 2
   • tahini 100 g
   • lemon juice 3 tbsp
   • garlic 2
   • salt to taste

   Blend the tahini base — Blend the tahini and lemon juice for a minute until pale and creamy, then add the garlic and a pinch of salt.

3. 3
   • red bell pepper 2
   • chickpeas 480 g
   • olive oil 3 tbsp
   • smoked paprika 1 tsp
   • salt to taste

   Blend until silky — Add the chickpeas, roasted peppers, smoked paprika, and half the olive oil. Blend for 3 minutes until silky smooth. Season with salt.

   ⏱3 min
4. 4
   • olive oil 3 tbsp
   • pumpkin seeds 2 tbsp

   Finish and serve — Spread into a bowl, drizzle with the remaining olive oil, and scatter with pumpkin seeds before serving.