Roasted Red Pepper & Sun-dried Tomato Hummus (vg)

Prep time: 15 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

1 red pepper

4-5 large sun-dried tomatoes

1 large lemon

4 tbsp. (60ml) tahini

1 small clove of garlic, crushed

2 tbsp. extra virgin olive oil

1/2 tsp. ground cumin

1/2 tsp. smoked paprika (optional)

Method:

• Slice pepper into flat pieces and place under medium-hot grill (180°C). Grill for about 10 minutes, until skins are charred.

• Remove peppers from grill, place in resealable plastic bag and leave to cool.

• Combine the tahini & lemon juice in a food processor, and process for 1 minute. Scrape sides of the mixer and process for another 30 seconds, to help achieve a smooth consistency.

• Add the olive, oil, garlic, spices and 1/2 a tsp. of salt to the processor and process for another minute. Scrape the sides of the mixer, add half the chickpeas, and process for a further minute.

• Add remaining chickpeas and process for 1-2 minutes, until smooth.

• Remove the red peppers from the bag, peel off their skins, and add to processor. Reserve the skins and one large piece of pepper to garnish. Finally, add the sun-dried tomatoes to the processor, and process mixture for 1-2 minutes until smooth. You can add 1-3 tbsp. of water at this stage to smoothen if needed.

• Taste, and season with salt and pepper to taste, and transfer to a serving bowl. Roughly chop the remaining pepper piece and skins, and garnish atop the hummus.

• Keeps in the fridge in an airtight container for up to 5 days.