Roasted Red Pepper Hummus

Something wonderful happens when you add roasted red peppers to a plain hummus recipe. It’s slightly sweeter and has a different dimension to it altogether – truly delectable. Although I'm pretty sure I've never seen a roasted red pepper hummus in the Mediterranean.

It goes well in sandwiches as a spread, as a dip with pita chips, crudités or anything you fancy.

ROASTED RED PEPPER HUMMUUS

Ingredients
1 x 425 g (15 oz) can chick peas (garbanzo beans), rinsed and drained
1-3 garlic clove, peeled and crushed
100 g (3.5 oz) or 1 whole roasted red pepper from a jar or tin
45 g (3 T) tahini
1 T lemon juice
1 T olive oil
Hot smoked paprika, to taste
Salt and pepper, to taste
Chili flakes, to taste (optional)

Method
1. Place everything into a food processor and blitz until smooth.

2. Place into a container and store in the refrigerator or freezer, until needed. To thaw, simply place in the refrigerator overnight.