Roasted Pepper and Garlic Hummus

Preheat the oven or grill to 200 °C. Place the pepper and garlic in a small baking dish, drizzle with a little olive oil, and roast for about 20 minutes, until the pepper skin begins to brown.

Peel the roasted pepper, remove the stem and seeds. Place the flesh in a blender. Squeeze the roasted garlic cloves from their skins and add them to the pepper.

Drain the chickpeas (reserve some of the liquid) and place them in the blender with the other ingredients. Season with salt and pepper, and add about 4-5 tablespoons of the reserved chickpea liquid.