Roasted yellow pepper hummus

Instructions: Roasted yellow pepper hummus

• Lay bell peppers on a baking tray lined with baking paper. Preheat oven to 200 °C and roast your vegetables for about 30 minutes flipping them 2 or 3 times to roast them evenly. Take out the tray from the oven and, being careful not to burn yourself, immediately cover the peppers with foil. Let them rest for 15 minutes. Remove the aluminum foil, gently peel the peppers, remove stems and seeds and cut them into long stripes. Set aside.
• Add bell peppers, previously drained and rinsed chickpeas, tahini, a pinch of salt, oregano and lemon juice into a jug of the blender. Blend everything until it becomes a spreadable cream (adjusting with more water if necessary).
• Transfer to a bowl, pour over a few teaspoons of olive oil, some sesame seeds and chilli flakes.