Roasted Red Pepper Hummus is so easy to make and kids love it as an afternoon snack with rice crackers or cut up vegetables.

• 1 can chickpeas ( 14 fl.oz, 398 ml)
• 1 clove garlic, minced
• juice of 1 lemon
• 2 tbsp tahini
• 5 tbsp olive or camelina oil
• 1 tsp cumin
• 1 whole roasted red pepper
• sea salt to taste

1. To roast a red pepper, cut in half, clean out seeds and place face down on a tray. Place under broiler and cook until skin is black. Remove from oven and cover with a tea towel to trap steam. When cool, remove blackened skin.
2. In a food processor blend chickpeas, garlic, tahini, oil, cumin, salt, lemon juice and red pepper until smooth.

Original Recipe by Shirley Plant