Hummus with Capsicum and Dukkah

1 can Chickpeas *

1/4 cup lemon juice

1/4 cup olive oil

2 cloves garlic, roughly chopped

2 tbsp water

1/2 tsp salt

3/4 cup tahini (optional)

1 capsicum, roasted and peeled (optional – I keep roasted capsicums in the freezer to use for this)

Garnish: sweet paprika or Hazelnut Cumin Dukkah

Place chickpeas, lemon juice, oil, garlic, water and salt (with tahini and/or capsicum if desired) into a food processor and pulse until smooth.

Spoon into a serving dish and top with your choice of garnish.

* I find it easiest to just use a can of chickpeas but if you want to prepare your own: soak 1 cup chickpeas in water overnight.  Drain chickpeas, place in a saucepan, add 3 cups water and bring to the boil.  Simmer, uncovered for 1 hour, drain.  You may want to make a bigger batch and keep them in the freezer in 1 cup portions.

Delicious served with pita bread or focaccia bread with olives and sundried tomatoes.