Chargrilled Red Pepper Hummus

Instructions

• 1Preheat a grill pan or barbecue on high.
• 2Rub the bell pepper skin with ½ tablespoon of the oil. Place skin side down on the grill pan or barbecue and cook for 10 minutes or until the skin is charred.
• 3Transfer to a resealable bag. Seal and set aside for 10 minutes to steam and cool slightly. Peel and discard the skin and seeds.
• 4Coarsely chop the flesh and place into the blender jar with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.
• 5PUREE for 35-40 seconds until smooth, season to taste with salt and pepper. If the dip is too thick add a little warm water, yogurt or buttermilk.
• 6Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.