The weather here in London has been glorious this week, and seeing as this is probably the only time we’ll see the sun all year, it’s fair enough that we want to eat alfresco and picnic in the park as many times as possible! With International Hummus Day happening on May 13th, it's the perfect excuse to whip up this red pepper dip to take to a gathering or bbq this weekend...
Chop the red peppers and put them on a greased baking tray. Roast at 170c for about 30 minutes, or until well cooked.
Once cooled, pat them down with a little paper towel to make sure there's not too much excess water before adding to a food processor with your chickpeas. Give them both a good blend, getting the mixture as smooth as possible, before adding in all your other ingredients and seasoning to taste.
This should keep in the fridge for 3-5 days.