Roasted Pepper Hummus

1 red pepper

2 tablespoons olive oil

800 g can of chickpeas drained

2 garlic cloves minced

2 tablespoons lemon juice

60 ml water

3 tablespoons tahini

1 teaspoon ground cumin

salt and pepper for seasoning

Preheat the oven to 180 oC Roast the whole pepper for 30 minutes Place in a plastic sandwich bag and leave for 10 minutes Peel off the skin and remove the stalk and seeds

Place the the pepper, olive oil, chickpeas, garlic, lemon juice, water, tahini, cumin and seasoning in a blender Blitz until smooth