Hummus is one of the most versatile spreads. Use it as dip, spread in a sandwich, or on a piece of toast. It's a staple in our refrigerator and this roasted red pepper version is a favorite.
1 red pepper
1 cup of cooked chickpeas (water reserved)
1 roasted garlic clove
1 tbsp of tahini
1/4 tsp of paprika
salt to taste
1) Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Chop half of the pepper and set aside. Place the other half in a blender.
2) Add the rest of the ingredients into the blender. Add water from the cooked chickpeas 1 tbsp at a time until you get the creamy consistency that you like.
3) Scrape the hummus out of the blender and put into a bowl. Fold in the reserved chopped pepper.