Red Pepper Houmous

INGREDIENTS:

• 2 medium red peppers
• 1 tablespoon olive oil
• 1/2 small onion, diced
• 1 can of chickpeas
• 2 garlic cloves, peeled and minced
• 6 tablespoons tahini
• 1/2 teaspoon of cumin
• 1 tablespoon of paprika
• 1/4 cup of olive oil 1/4 cup of fresh lemon juice
• Freshly ground black pepper and salt to taste
• A good handful of fresh parsley leaves, finely chopped
• A good pinch of dukkah

METHOD:

1. Preheat the oven to 400°F / 200°C.
2. Place the peppers in a Denby oven to table serving dish and cook for 30 minutes until the skin is wrinkled and charred, turning over half way through.
3. Once cooked, remove from the oven and set to one side.
4. Once cooled, remove the stem and the charred outer skin. Cut in half and scoop out the seeds.
5. Pulse the roasted peppers in a food processor along with the rest of the ingredients until smooth. Add freshly ground black pepper and salt to taste.
6. Sprinkle with a few parsley leaves, dukkah and a good glug of olive oil.
7. Perfect for dipping with fresh seasonal veg.