To make easy dippers to serve with this roasted red pepper hummus, tear up some pittas or flatbreads, toss them in oil and paprika and bake in the oven for 15 mins or until golden at 180°C/160Cfan/gas 4.
FOR THE HUMMUS
100g roasted red peppers, from jar, roughly chopped
400g tinned chickpeas, drained and rinsed
1 tbsp tahini
1 garlic clove, crushed
1 tsp ground cumin
juice of ½ a lemon
5 tbsp of extra virgin olive oil
salt and pepper
2-3 tbsp of warm water
1 tsp za’atar
pinch of paprika
1. Place all the ingredients for the hummus, except for the warm water, into to the bowl of your food processor or liquidiser and season well with salt and pepper. Blitz to a smooth paste. If you like your hummus slightly looser, add 2-3 tbsp of warm water and blitz again until the desired consistency is achieved.
2. Serve in a shallow bowl sprinkled with za’atar and a pinch of paprika.
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Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe