Heat the grill to a high setting. Place the peppers on a baking tray and grill for about 10 minutes, turning occasionally with tongs, until the skin is starting to blacken and blister. Remove from the tray and place in a sealable sandwich bag or in a bowl tightly covered with cling film. Leave to cool for 10 minutes, then peel away the skin, pull out the stalk and remove the seeds. Place the pepper flesh into a food processor with all of the remaining ingredients. Whizz until smooth. Have a taste and add any extra seasoning, chilli (if using) lemon juice or olive oil – depending on how the children who’ll be eating it like it. Spoon into a dish and serve with a selection of vegetables for dipping, such as steamed tenderstem broccoli or asparagus, sticks of raw carrot, cucumber or celery. Cooks tip As an alternative to roasting your own peppers you can use a jar of ready-roasted red peppers. The flavour isn’t quite as sweet but the houmous will still taste delicious.