Roasted red pepper houmous
- 2 red peppers
- 1 red chilli, deseeded and halved
- 400g tin chickpeas, drained and rinsed
- 1tbsp tahini
- 1tsp ground coriander
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp extra virgin olive oil
- zest and juice 1 lemon
- 2tbsp water
- 50g feta, crumbled
- 1tbsp flat-leaf parsley, chopped
- Serve with torn pitta bread, to dip
Preheat the grill on a high setting. Place the peppers, deseeded and quartered, skin-side up on a baking tray. Roast for 20 mins until the skins are blackened, adding the red chilli, deseeded and halved, for the last 10 mins. Put the peppers and chilli in a resealable sandwich bag, and allow to cool fully. Peel off the skins and discard, then roughly chop the flesh.
In a food processor, blend the peppers and chilli with the chickpeas, drained and rinsed, plus the tahini, ground coriander, ground cumin, smoked paprika, a tablespoon of extra virgin olive oil, the lemon zest and juice, and 2 tablespoons of water until smooth.
Drizzle with a tablespoon of olive oil then sprinkle with the crumbled feta, chopped parsley, a pinch of smoked paprika and freshly ground black pepper. Serve with torn pitta bread, to dip.