Hummus with Roasted Bell Pepper and Garlic

Preheat the oven or grill to 200 °C. Place the pointed bell pepper and the whole garlic bulb on a small baking sheet, drizzle with a little olive oil, and roast for about 20 minutes until the bell pepper skin blisters and the garlic is soft.

Let the roasted bell pepper cool briefly, then peel and remove the stem and seeds. Put the flesh into a blender. Squeeze the roasted garlic cloves from their skins directly into the blender with the bell pepper.

Drain the chickpeas (reserving about 4-5 tbsp of the liquid) and add them to the blender along with all other ingredients. Season with salt and pepper and add the reserved chickpea liquid.