Ingredients

The following ingredients have 4 Servings
  • 3 red sweet pointed peppers (cut in half lengthways, deseeded)
  • 1z14.11oz can chickpeas (drained)
  • 2 garlic cloves (whole)
  • 3 tablespoons cilantro/fresh coriander (chopped)
  • 2 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • ½ teaspoon ground cumin and fine sea salt (each)
  • ⅓ teaspoon sweet or smoked paprika
  • ¼ teaspoon onion granules and cayenne pepper (each)

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment and place the peppers, skin side up, along with the unpeeled garlic cloves on top without overlapping one another. Roast in the centre of the oven for 15 minutes.
  • Remove from the oven, set aside to cool for 5 minutes then discard the skin from the peppers and garlic and make the dip.
  • In a blender combine the chickpeas (set aside 1 tablespoon to use for garnish) with the rest of the hummus ingredients and puree until smooth.
  • Transfer the dip into a bowl and adjust the seasoning if needed. Garnish with the remaining chickpeas, chopped cilantro and drizzle of oil and chill for 30 minutes before serving if possible.