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.

Ingredients:

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

Instructions:

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.