• 240g Drained chick peas
  • 4 Garlic cloves
  • 25ml Olive oil
  • Salt to taste

Preparation method

  1. Pre-heat oven to 220 degrees/Gas mark 8
  2. Roast whole garlic cloves for 6 mins.
  3. In a food processor blend chick peas and roasted garlic.
  4. Slowly add olive oil and salt.
  5. When smooth (the same texture as smooth peanut butter) remove to a plastic tub and tightly wrap. Refrigerate until needed.
  6. To make red pepper hummus: roast 1 red pepper whole, peel and deseed.
  7. Dry the pepper in kitchen paper and add to the chickpeas during blending.

Serve with toasted pitta breads or crudités.

Note: when making season with salt and taste constantly as the chickpeas will absorb a lot of salt.