Red pepper hummus

This is a flexible recipe, where you can use wrinkly roasted peppers or even some lacklustre parsley to add a burst of colour and flavour to your hummus.

Ingredients:
•    A 400 gram can of chickpeas, drained
•    1 garlic clove, peeled
•    Juice from one lemon
•    3 tablespoons of tahini
•    ½ teaspoon cumin powder (optional)
•    1 tablespoon smoked paprika (optional)
•    4 tablespoons of olive oil
•    2 roasted red pepper (from a jar are convenient or you can roast your own even if they’re a bit wrinkly)
•    sea salt and cracked black pepper

Method:
1. Put all ingredients in a processor and blitz to your desired consistency, the longer you blitz, the smoother it will be. Season to taste with sea salt and cracked black pepper.

#FoodSavvy tip: Warm stale pitta or other bread with a splash of olive oil to bring back to life before dipping and delving in.

Recipe provided by Mark Breen of Seasonal Kitchen for #FoodSavvy Norfolk & Suffolk