Step 1

Cut the roma tomatoes in half lengthwise. Slice the red peppers in half and remove the inside seeds and white bits. Place the tomatoes (face up) and the red peppers (skin up) on a lined cooking sheets. Drizzle with oil olive and sprinkle with sea salt and ground pepper. Roast for 45 – 60 minutes at 425F or 220C. You may have to turn the cooking sheet around halfway through if you have “hot spots” in your oven. Check at 35 minutes to ensure that the tomatoes and red peppers are not too dark.

Step 2

Remove from the oven when the skin on the red peppers is almost blackened and the roma tomatoes are darkened (aka nicely roasted). Carefully place the hot roasted red peppers in a covered bowl or in a covered pot and leave to cool while you begin to prepare the hummus. The covered steam will peal the skin off the red peppers easily after leaving them covered for about ten minutes.

Step 3

Place tahini, tbsp of olive oil and lemon juice in a food processor. Process for a couple of minutes until it begins to lighten and becomes ‘fluffy’.

Step 4

Add garlic and cumin and pulse until well combined.

Step 5

After about 10 minutes, peel the skins off the red pepers. It should easily come off at this point. Add slightly cooled down roasted tomatoes and red peppers, one by one, until they are well combined.

Step 6

Add the chickpeas (by half a cup) and process until the chickpeas and creamy smooth.

Step 7

Serve with a drizzle of olive oil and dash of sea salt and pepper. Enjoy with vegetables, crackers, on pasta, and by the spoonful!