Roasted capsicum hummus

Ingredients

1 1/2 cups cooked or tinned chickpeas

1 large capsicum sliced and roasted or grilled

2 tbsp tahini

2 cloves garlic

1 lemon (juice)

1 tsp cumin

1/3 cup extra virgin olive oil

water (optional for consistency)

salt and pepper

Method

Preheat oven to 170 degrees fan forced, bake capsicum until soft and browned.

Add all the prepared ingredients to a food processor and blitz until combined, my food processor took about 5 minutes on and off.

Add a tiny bit of water if the consistency is too thick.

Store in the fridge in an airtight container for up to 5 days.