Red Pepper Hummus

This is a flexible recipe, where you can use wrinkly roasted peppers or even some lacklustre parsley to add a burst of colour and flavour to your hummus.

Ingredients

• A 400 gram can of chickpeas, drained

• 1 garlic clove, peeled

• Juice from one lemon, use the zest in our summer greens pie

• 3 tablespoons of tahini

• ½ teaspoon cumin powder (optional)

• 1 tablespoon smoked paprika (optional)

• 4 tablespoons of olive oil

• 2 roasted red pepper (from a jar are convenient or you can roast your own even if they’re a bit wrinkly)

• sea salt and cracked black pepper

Method

1. Put all ingredients in a processor and blitz to your desired consistency, the longer you blitz, the smoother it will be. Season to taste with sea salt and cracked black pepper.

Food savvy tip

• Warm stale pitta or other bread with a splash of olive oil to bring back to life before dipping and delving in.

Recipe provided by Mark Breen of Seasonal Kitchen.

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