An easy to make, spicy hummus. Also humous or hummous.
- 3-5 cherry tomatoes, pierced with a fork
- 2 chillies
- 2 garlic cloves
- 1 tin chickpeas
- 4 tablespoons lemon juice
- 1/4 cup of olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
Preheat the oven to 180 degrees. Deseed the chillies by cutting off the stalk end and then rolling them back and forth with your hand (wear gloves), then tip out of the seeds to ensure the dip isn’t too spicy.
Place the chillies on a tray lined with aluminium foil. Prick the cherry tomatoes with a fork and peel the garlic. Add these to the tray and roast for 15 minutes.
Meanwhile drain and rinse the chickpeas and place in a blender. Add the spices, lemon juice and oil. Once roasted, add the cherry tomatoes, chillies and garlic. Blend together until smooth. Add more olive oil if you need to thin it a little. Serve with crudité or fresh bread.