Smooth and silky red pepper hummus, perfectly paired for dipping with Tyrrells veg crisps

Ingredients

• 2 red peppers or 150g jarred equivalent (pre-roasted)
• 400g tin of chickpeas
• 1 garlic clove, crushed
• zest of 1 lemon
  
  
• 1 tbsp lemon juice
• generous pinch of turmeric
• ½ tsp cinnamon
  
  
• ½ tsp chilli flakes
• 2 tbsp olive oil
• sea salt and black pepper

To serve

• 1 tbsp olive oil
• sprinkle of chilli flakes
• pinch of za’atar
• Tyrrells veg crisps, to serve

Method

1. If you’re roasting the red peppers, preheat the oven to 200°C/Fan 180°C/Gas 6. Cut the peppers in half and deseed. Place cut side down in a roasting tin and roast for 30 minutes until the skins are blistered and blackened in patches. Remove from the oven and put in a bowl. Cover with a plate and leave the peppers to steam while they cool. When they’re cool enough to handle, peel off the skins.
2. Put the peppers in a food processor with the garlic, lemon juice, turmeric, cinnamon, and all but 2 tbsp of the chickpeas. Season with plenty of salt and pepper. Blitz to a smooth paste, spoon into a serving bowl, and drizzle with 2 tbsp of the olive oil.
3. Lightly crush the remaining chickpeas and season with salt, pepper and chilli flakes. To serve, make a swirl in the hummus and drizzle with the remaining 1 tbsp of olive oil. Spoon over the chickpeas and top with the za’atar.
4. Open a bag of  Tyrrels veg crisps – perfect for dipping!