There's a sweetness about this humous flavour that comes from the roasted red pepper and roasted garlic that is different and appealing to me. Hope you enjoy it!
1 x 400g chick peas
1 x tablespoon of olive oil for the humous
1 x tablespoon of water
1 x dessert spoon of tahini paste
1 x red pepper cut into chunks
2 x cloves of garlic with their skin on
1/2 teaspoon ground cumin
Juice of one large lemon
Salt and pepper to taste
1/2 - 1 dessert spoon of olive oil for the roasting dish/tray
Serves 3-4 as a starter/snack with pitta bread, crudities, or tortilla chips. Makes up the equivalent of a 300g pot of humous from the store.
Heat the oven on to 200C Fan, 220F or Gas Mark 7.
Pour the 1/2 - 1 dessert spoon of olive oil onto the roasting tray, spread around, and place the red pepper chunks and garlic cloves on to. Roast in the oven for about 15-20 minutes until softened but not browned. Lift the pepper and the garlic onto a side plate, take the skin of the garlic off, and chop the cloves up.
Put all the ingredients into a food blender, and whizz until smooth. Cool, keep in the fridge and serve.