Roasted red pepper hummus

I love hummus and I love it even more when it’s flavoured with roasted vegetables. Red pepper is one of my favourite combinations as I think it really compliments the hummus, bringing a sweet and slightly smokey note from the charring. Make some at the beginning of the week and your future self will be thanking you every lunchtime. Well, may be not every, but quite a few ;-)

Ingredients

Serves 4-6

• 1 tin 400g chickpeas - drain well, reserve a little of the water

• 1 red pepper, from a jar or roasted if you prefer - pat dry with kitchen roll

• 2 tbsp tahini

• 1 tbsp olive oil

• 1 small clove of garlic

• 1 tbsp lemon juice

• ¾ tsp sea salt

• Optional: crumbled feta & a sprinkle of paprika, crudités to serve.

Method

• Put all the ingredients into a food processor and blitz to a smooth paste. If the hummus is too thick you can add a spoon of aquafaba (chickpea water) to loosen.

• Serve with crudités, homemade tortilla chips, crackers, wraps, baked potato or sourdough toast with feta and roasted pumpkin/sunflower seed on top.