The garden is slowing down, but there are still lots of peppers. I roasted a few and added them to my usual hummus recipe.
The base is chickpeas, red pepper, onion and lemon juice. Start by grilling or roasting the peppers and onions. They're ready when the skin slides easily off the peppers.
I season my hummus with sea salt, smoky paprika, sesame seeds, sriracha, onion powder and garlic powder.
Chuck it all in a blender, or food processor, and blend until smooth.
