Roasted red pepper hummus

What you will need:

3 large red peppers, seeded, halved

1 red chili, seeded, halved

1 teaspoon olive oil

1 small onion, chopped

1/2 teaspoon coriander

1 teaspoon cumin

1 x 400g can of chickpeas, drained and rinsed

½ clove of garlic, melted

½ lemon, juice and finely grated zest

½ teaspoon of salt

freshly ground black pepper

How to make it:

Preheat the grill and line a tray or rack with non-stick paper.

Cut the peppers and chilli in half and place them cut side down in the pan.

Bake the peppers for 10-15 minutes or until their skin is well browned. With tongs, transfer the peppers to a bowl and cover tightly with plastic wrap. The steam will help soften their crumb and skin even more. Let cool for about 10 minutes.

Meanwhile, heat the olive oil in a small pan. Add the chopped onion and fry over medium heat for five minutes or until soft, stirring occasionally. Add the coriander and cumin, then let cool for five minutes.

When the peppers have cooled enough, remove their skin and do not wash them.

Pour the spice mixture into the bowl of a blender with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest.

Blend until the mixture is smooth. You may need to add a few tablespoons of water to thin the hummus to a lighter consistency. Add salt and freshly ground black pepper.

Spoon the dip onto a serving plate and serve. Store in the refrigerator and consume within three days.

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