Hummus de pimiento rojo asado y guindilla

Ingredientes

• 2 red peppers
• 1 tsp olive oil (for coating the peppers prior to roasting)
• 1 small can of chickpeas
• 1 1/2 tbsp sesame seeds (or 1 1/2 tbsp tahini)
• 1 clove of garlic - peeled
• 1 tbsp olive oil - preferably extra virgin (for the hummus)
• 1/2 lemon (juice of)
• 1/2 red chilli
• Salt

Preparación

1. 1

   Pre-heat your oven to 220ºC/200ºC fan.

2. 2

   Roughly chop your red peppers and toss them in 1 tsp olive oil. Roast for 30 minutes (turning halfway through the cooking time) in the oven.

3. 3

   (Skip this step if using tahini) While the peppers are cooking, toast the sesame seeds. Place a small frying pan on a medium heat and once hot add the sesame seeds (1½ tbsp) and cook until light brown, shaking them gently to help them to brown evenly (don't overcook them as that will give them a bitter flavour). Once they're browned immediately remove them from the pan (as the residual heat may burn them) and then grind them into a fine powder using a pestle and mortar or spice grinder.

4. 4

   Once the peppers are cooked, set them aside to cool while you prepare the remaining hummus ingredients. Start by draining the chickpeas and if you've got a bit of spare time peeling them too (it gives you a smoother hummus).

5. 5

   Place them into a blender (or a large bowl if you're using a stick blender) and add the other ingredients (roasted red peppers, ground sesame seeds, 1 tbsp olive oil, 1 clove of garlic, juice of ½ a lemon and ½ a red chilli - I add mine with the seeds still inside).

6. 6

   Blitz the ingredients until smooth. You should find that it has a nice smooth texture but if it seems a little stiff add a little water to help loosen it. Season with salt (and then blend it again to make sure it's evenly distributed) and serve.