Roasted Red Pepper Hummus

Ingredients

• 2 red bell pepper
• 480 g chickpeas, drained
• 100 g tahini
• 3 tbsp lemon juice
• 2 garlic, crushed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• salt to taste
• 2 tbsp pumpkin seeds, to garnish

Method

1. 1.

   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.

2. 2.

   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.

   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.

4. 4.

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