Red Pepper Hummus with Smoked Paprika
- 2 garlic cloves
- 410g (13½oz) can chickpeas, drained
- ½ a 325g (11oz) jar whole sweet red peppers, drained
- 1 teaspoon honey
- Tabasco, to taste
- ¼–½ teaspoon smoked paprika
- coarsely ground black pepper
- Warm pitta bread
Stir in Tabasco and smoked paprika to taste.
Turn the mixture on to a flat plate and smooth the surface. Grind some black pepper coarsely over the top. Serve with strips of warmed pitta bread.
Taken from Rose Elliot Vegetarian Supercook, published by Hamlyn.