Red Pepper Hummus

Ingredients

1 tin of chickpeas (240g)
2 large roasted peppers from a jar, or roasted yourself, skin and seeds removed
1/2 tbsp tahini
1 tsp olive oil
1/2 garlic clove, crushed
Juice of half a small lemon
Pinch each of cayenne pepper, smoked paprika and ground cumin
Salt and black pepper

Belle & Wilde Sundried Tomato & Basil Loaf

Method

Drain and rinse the chickpeas. Then blitz all the ingredients with a hand-held blender or in a food processor until smooth. Taste to check seasonings and spoon into a serving dish. Drizzle a little olive oil over the top and garnish with strips of red pepper.

Serve as a dip accompanied by Belle & Wilde Sundried Tomato & Basil Bread, thinly sliced and toasted.

This hummus will keep for 5 days in your fridge and you can even make it in batches and freeze it so you have it ready for when you are pressed for time.