Quarter and de-seed the pepper and grill, skin side up, until beginning to char a little and soften. Cool and chop. Peel and crush the garlic cloves. Thoroughly mash the chick peas with the oil and garlic, using an electric blender or hand blender. Add the roasted red peppers, chilli, paprika and pepper and blend again until smooth. Add 1-2 tbsp water to loosen the mixture a little as necessary to make a soft dip.
Check seasoning, adding salt as necessary, and spoon into a serving dish. Tip - Try serving each portion with 25g each raw carrot and celery batons.
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