Roasted Red Pepper Hummus

Ingredients for  6-8  Servings

• 3

  Large red peppers, seeds removed and halved
• 1

  Red chilli, seeds removed and halved
• 1 tsp

  Olive oil
• 1

  Small onion, finely chopped
• ½ tsp

  Ground coriander
• 1 tsp

  Ground cumin
• 400g

  Can of chickpeas, drained and rinsed
• ½

  Garlic clove, crushed
• ½

  Unwaxed lemon, juice and zest finely grated
• 1 tbsp

  Pomegranate molasses (optional)
• ½ tsp

  Salt
• -

  Freshly ground black pepper, to taste

Approximate Times

• Preparation :

  30 minutes to 1 hour
• Cooking :

  30 minutes to 1 hour

Method

1. When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour.
2. Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste.
3. Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days.