2 large red peppers

400g tin of chickpeas

1/2 teaspoon of baking soda

3 tablespoons of tahini

2 tablespoons of fresh lemon juice

1 large garlic clove

1 tablespoon of extra virgin olive oil

½ teaspoon of paprika

½ teaspoon of salt

1. Pre-heat the oven to 200°C.
2. Line a baking tray with baking/parchment paper.
3. Cut the peppers in half and lay on the tray, skin side up.
4. Roast in the oven for 30-35 minutes until the skins have blackened.
5. Remove from the oven and leave to cool for a few minutes, then remove the skin (it should pull off easily).
6. Drain and rinse the chickpeas.
7. Place them in a pan and cover with water (about 4cm  over the top of the chickpeas).
8. Add the baking soda, cover then bring to the boil. Cook for 10 minutes, then drain and rinse well.
9. Dice the peppers.
10. Add all of the ingredients, except the diced peppers to a food processor.  Blend until the smooth (or as smooth as you'd like it!).
11. Add the diced red peppers and blend again until the hummus turns a deeper red.
12. Taste and adjust the seasoning, then chill.
13. When ready to serve, spoon the hummus into a small bowl.