Roasted Red Pepper Hummus

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Tip the chickpeas into a blender or food processor and add the oil, pepper, garlic, tahini, if using, and lemon zest and juice.

Step 2

Whizz everything together until well combined, but with some texture remaining. If you need to, add 1-2 tablespoons of water to help it whizz around

Step 3

Scrape out the hummus into a bowl. Add salt and plenty of black pepper, and check the taste. Add a little more lemon juice, if you like.

Step 4

Serve this spooned inside warmed pitta breads stuffed with plenty of rocket. Warming the pitta breads makes them easier to open; let them cool before you fill them. The hummus will keep for 3 days in the fridge.

Step 5

Instead of roasted peppers, try these: 4 sun-dried tomatoes in oil (with 2tbsp olive oil), 2 preserved artichokes in oil (with 2 tbsp olive oil), or 25g pitted olives in oil (with 2 tbsp olive oil).