Roasted Red Pepper Houmous

We drained and rinsed a can of chick peas and set aside. We roasted a red pepper on a small baking tray and cooked in the oven for about 20 minutes, turning halfway through, until dark and blistered. We then put it in a bowl and covered immediately with cling film to allow to steam. Once cool, we peeled the skin off the pepper, and took out the core and seeds before roughly chopping.

We then put the chick peas, red pepper, some garlic and olive oil into a blender and blitzed until smooth.

We served it with another drizzle of olive oil and our cheese and onion and jalapeno flatbreads.