Name: Chargrilled Red Pepper Hummus
Cook time: 900 s
Total time: 1500 s
Yield: Makes 1 lb
Ingredients: 1 (12 oz) large red bell peppers - halved; 2 tbsp olive oil; 2 x 15 oz cans chickpeas - rinsed and drained; 3 cloves garlic - peeled; 1 (5 oz) medium lemon - juiced; ¼ cup (2 fl oz) water; 2 tbsp tahini; 1 tsp ground cumin; Flaky sea salt - to season; Freshly ground black pepper - to season; Cumin seeds; Pita bread

1

Preheat a grill or grill pan on high heat.

2

Rub the pepper skin with ½ tablespoon of the oil. Place skin side down on the grill and cook for 10 minutes until the skin is charred.

3

Transfer to a resealable plastic bag. Seal and set aside for 10 minutes to steam and cool slightly. Peel and discard the skin and seeds.

4

Coarsely chop the flesh and place in the blender with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.

5

PUREE for 35-40 seconds until smooth, season with salt and pepper. If the dip is too thick add a little warm water, yoghurt or buttermilk.

6

Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.