Roasted Red Capsicum Hummus

1 Can Chickpeas

2 T extra virgin olive oil

2 T lemon or lime juice

2 cloves garlic, finely chopped

1 t sea salt

1 T water (if required)

3/4 C red capsicum

Paprika for garnish

Drain chickpeas. Add to a food processor and blend until chickpeas resemble fine crumbs.

Add olive oil, lemon, garlic, cumin and salt.

Blend altogether for 5mins until well combined. The longer you blend, the smoother and creamier the texture. Only add a little extra water if the consistency is too dry.

Taste and add more lemon or salt to your desired preference.

Remove the seeds and stem from the red capsicum (approx 1 - 1.5 whole capsicums). Slice thickly and place on a baking sheet in an oven dish.

Cook at 180 deg C for 35 mins. Allow to cool.

Add capsicum to hummus and blend togehter for a beautiful red hummus.

Serve and sprinkle with paprika, crackers and slice vegetable sticks.