1 tin of drained chickpeas
1 red pepper
3 cloves of garlic
1/2 juice of one lemon/lime
1 teaspoon of peanut butter/tahini
salt and pepper
Put the chickpeas into a bowl, pour some warm water over them and leave to soak for 10 minutes to soften. Chop the garlic and red pepper, drizzle with olive oil, and roast in the oven on medium heat for 10 minutes.
In a blender/food processor, add the roasted red pepper and garlic, lemon/lime juice, the tahini/peanut butter and the chickpeas. Season with salt and pepper and a pinch of paprika.
Usually blending takes 2-3 minutes but the more you blend the creamier the hummus will be. To adjust the consistency or to make it easier to blend, add some water or olive oil. To add an extra zing when you serve: drizzle some extra virgin olive oil and sweet chilli sauce!