-
- 2 large red peppers
- Chilli rapeseed oil
- 1 can chickpeas, drained and washed
- 1 small garlic clove
- 1 – 2 tsp smoked paprika
- 1 tsp cumin
- Half an unwaxed lemon, juice and zest
- 1 tbsp water
- Salt and pepper, to taste
1. Preheat the grill to high. Slice the peppers in half and remove the seeds. Brush the skins of the pepper pieces with the oil and place on a baking tray lined with foil.
2. Place the peppers under the grill for 10-15 minutes or until the skins have charred all over and are coming away from the flesh. Whilst the peppers are still hot, place them in a bowl, cover with cling film and allow to sweat for 10 minutes: you’ll easily be able to remove their skins and discard them.
3. Place the peppers and the remaining ingredients in a food processor. Blend the ingredients until a smooth mixture is achieved. If the mixture remains too thick, add an additional tablespoon of water or oil to loosen. Taste and add more seasoning if required.
4. Spoon the hummus into a serving dish and serve with vegetables sticks, flatbreads or cracker breads.