![](https://static.wixstatic.com/media/04d52f_123204b6a1024ca3bf39d093b2b9ba39~mv2.jpg/v1/fill/w_147,h_147,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/04d52f_123204b6a1024ca3bf39d093b2b9ba39~mv2.jpg)
Love the smokiness of red peppers and also helped change things up because regular hummus was starting to get a bit boring
Ingredients
125g Dried chickpeas - soaked overnight
2 Red peppers
300ml Olive oil
4-5 Cloves garlic
1 Lemon, juiced
1 tbsp Tahini
1.5 tsp Smoked Paprika
Salt
Instructions
Remove water from soaked chickpeas
Cover chickpeas in water in a saucepan and boil until tender
Drain water and leave to cool
*Save the water and use as aquafaba
Roast bell peppers over open fire on a grill or rack until skins turn black
Place in a bowl and cover for 15 mins
Remove charred skin, wash bell pepper, remove stem and seeds
Place all ingredients in blender or food processor until almost smooth
Add 4 ice cubes and blend until smooth
Season with salt