A spicy hummus that keeps well in a sterilized jar in the fridge

1 red bell pepper

1 red chilli pepper

Olive oil

400g tin of chickpeas, drained

Juice of 1 lemon

2 garlic cloves, peeled and crushed

Ground cumin

2tbsp extra virgin olive oil

Pinch paprika

Salt and pepper

Chopped parsley

  1. Preheat oven to 200oc/400of/gas mark 6
  2. Drizzle olive oil over pepper and roast for 15 minutes
  3. Add the chilli, drizzle with oil and cook for 15 minutes more until both are charred – take care that the chilli does not burn and shrivel
  4. When cool, peel, remove seeds and chop – leave in the chilli seeds if you want more spice
  5. Blend with chickpeas, lemon juice, garlic, cumin and 4tbsp water
  6. Drizzle with extra virgin olive oil and sprinkle with paprika and parsley