Red pepper hummus

I have had a third of a jar of tahini (sesame paste) in my fridge for way to long time now. I use it only when making hummus so my use of it is quite limited. But in order to finally finish off that tahini jar I wanted a brand new hummus recipe. And I found it!

Hummus recipe I found on BBC Good Food calls for roasted red peppers. How delicious does not that sound? The recipe actually does not call for tahini at all, a bit strange but of course I added it. So with some minor changes this hummus recipe turned out so good that I am on my way to buy another tahini jar!

Red pepper hummus  
adapted from BBC Good Food
serves 2  
340 gr can chickpeas (with liquid)
2 red peppers
3 tbsp tahini
1 garlic clove
2 tbsp olive oil
1 tsp ground cumin
juice of one lemon
salt and pepper

Roast the red peppers in oven, 180 C for about 40 minutes. When done put in a small bowl and cover with plastic film and let set for about 15 minutes. Peel the peppers, drain the chickpeas (reserve liquid) and with rest of ingredients blend in a blender until you have a semi smooth paste. Add some of the chickpea liquid, adjust the seasoning and blend until smooth.

Or if you do not have a blender, mash the chickpeas with a fork, pass through a strainer (hell of a job but worth it). Chop finely the peeled peppers, add to mashed chickpeas. Grate the garlic and add with the rest of the ingredients to the chickpeas. Add some chickpea liquid and blend well everything

To serve, spread on a plate, drizzle with some olive oil and eat with your favourite vegetables and pita bread.