Ingredients

• 3 large red peppers
• seeds removed and halved
• 1 red chilli
• seeds removed and halved
• 1 tsp olive oil
• 1 small onion
• finely chopped
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 x 400g/14oz can chickpeas
• drained and rinsed
• ½ garlic clove
• crushed
• ½ unwaxed lemon
• juice and zest finely grated
• 1 tbsp pomegranate molasses (optional)
• ½ tsp sea salt
• freshly ground black pepper
• to taste

Directions

• Preheat the grill to its hottest setting and line a grill pan or baking tray with foil.
• Cut the peppers and chilli in half lengthways and place them
• cut side down
• on the lined tray.
• Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs
• transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so.
• Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes
• or until softened
• stirring occasionally. Stir in the ground coriander and ground cumin
• then leave to cool for five minutes.
• When the peppers are cool enough to handle
• peel off their skins. There may be some little flecks of burnt pepper skin left on
• but resist the temptation to rinse the peppers. This all adds to the flavour.
• Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas
• garlic
• lemon juice and zest and pomegranate molasses
• if using. Blend until the mixture is smooth
• stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper
• to taste.
• Spoon the dip into a serving dish and serve as a dip for carrot sticks
• cucumber or hot flatbreads. Store it in the fridge and eat within three days.