SPICY RED PEPPER HUMMUS

The super-sweet red pepper brings something special to hummus, with a throaty kick at the very end. Serve it with raw carrot and toasted pitta, cut into strips. Or you could serve a big dollop with a plate of roasted vegetables - squash, aubergine, tomato - as a simple dinner.

1 can chickpeas, drained (equivalent to 200g cooked chickpeas)
2 heaped dessertspoons Tahini (sesame seed paste, from supermarket)

Juice of 1 small lemon

3 cloves garlic, peeled

3 "Peppadew" peppers (from a jar)

2tbsp olive oil

1tsp salt

1tsp pepper

Using a food processor, blend the lemon juice, tahini and garlic with a few of the chickpeas, ensuring the garlic is finely pureed before continuing. Add the olive oil and most of the chickpeas, and blend to a smooth puree. Now add the seasoning, and the rest of the chickpeas, and the peppers, and pulse-chop until you get a textured hummus. Taste to see if it needs more lemon juice or seasoning. If it's too thick, add extra olive oil or a bit of warm water, and pulse to combine.