Roasted red pepper hummus

• porce: Serves 4-6

Ingredience

2 x 400g tins of chickpeas, drained and liquid reserved

3 roasted red peppers (jarred is fine),

roughly chopped

21/2 tbsp tahini

21/2 tbsp olive oil

Juice of 1/2 a lemon

4 tsp chilli oil

¾ tsp cumin

¾ tsp smoked paprika

Salt and black pepper

Pokyny

1 In the bowl of a food processor, combine the chickpeas, red peppers, tahini, olive oil, lemon juice, chilli oil and spices.

2 Whizz until smooth, adding some of the chickpea liquid as necessary to thin the hummus out. Taste and add additional salt and pepper, chilli oil or spices as desired.

3 This hummus will keep for about one week in the refrigerator.