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Roasted Red Pepper and Chilli Hummus with Crispy Tortilla Chips

Serves 4-6 | VEGETARIAN

1 large red pepper olive oil, for cooking

1 red chilli (mild)

400g can of chickpeas, drained and rinsed

juice of 1 lemon

2 garlic cloves, peeled and crushed

good pinch of ground cumin

100ml (3¹₂fl oz) tahini (sesame seed paste), optional

2 tbsp extra-virgin olive oil pinch of sweet or smoked paprika

Maldon sea salt and freshly ground black pepper

roughly chopped fresh flat-leaf parsley, to garnish

For the tortilla chips

4-6 soft flour tortillas olive oil, for brushing

This variation on traditional hummus has a fantastic, vibrant colour. Here it is served with home-cooked crispy tortilla chips, which are much lower in fat than the ones you buy. It’s also great spread on crackers or chunks of warm bread, or scooped up with toasted garlic bread.

Preheat the oven to 200°C (400°F), gas mark 6. To prepare the tortilla chips, place two baking trays in the oven for about 5 minutes until well heated. Meanwhile, brush both sides of the soft flour tortillas with olive oil, then cut in half. Cut each half into four triangles and arrange on the heated baking sheets. Place in the oven for 3–4 minutes until crisped up.

Place the whole red pepper in a roasting tin and drizzle with a little olive oil. Roast in the oven for 15 minutes, then add the whole chilli and drizzle over a little more olive oil. Continue to cook for another 15–20 minutes until both vegetables are completely tender and nicely charred. Transfer to a plastic food bag and leave to cool completely. This will help to steam the skins off. When cool enough to handle, peel both, cut in half and remove the cores and seeds. Roughly chop the flesh.

Place the red pepper and chilli flesh in a food processor with the chickpeas, lemon juice, garlic, cumin, tahini (if using) and 4 tablespoons of water. Blend to a creamy purée. Taste, then add more lemon juice, garlic, cumin or some salt if needed. Turn out into a wide serving bowl, and smooth the surface with the back of a spoon. Drizzle with the extra-virgin olive oil and sprinkle over a little paprika and freshly ground black pepper. Garnish with the parsley. To serve, arrange the crispy tortilla chips on a platter next to the bowl of roasted red pepper and chilli hummus.

VARIATION

Avocado Hummus

Instead of the red pepper and chilli, you will need one ripe avocado. Hass avocados are available all year round and have a lovely creamy texture, but other varieties are also fine to use. Cut the avocado in half, remove the stone and scoop out the flesh into the food processor with the rest of the ingredients. Proceed with the final stage of the recipe as described opposite.