Roasted Red Pepper Houmous (Hummus?, Hummous? Who knows...)
Juice of 1 Lemon
1 tbsp Tahini
250g Soaked, cooked and drained chickpeas (one can, drained)
3 Garlic Cloves
50ml Olive Oil
1 teaspoon Cumin
Salt and pepper to taste
3 small Red Peppers
3 Cherry Tomatoes
Soak chickpeas overnight and cook until soft enough to easily squish between two fingers (if using dried). Roast peppers and cherry tomatoes for an hour at 180 Celsius or until lightly browned.
Blend together the tahini and lemon juice.
Add the chickpeas, garlic, peppers and tomatoes, and continue blending. Add olive oil, cumin and salt and pepper. Add some cold water to help the houmous smoothify (technical term). If it looks a little dry add some more olive oil.
Sprinkle some parsley and paprika on top and serve with warm pitta bread, or crisps and roasted kale (with cumin and paprika, yum).