Instructions

1. Preheat the oven to 180°C.
2. Cut the red pepper and onion in half. Put them in a baking tray, then drizzle with half of the oil.
3. Roast in the oven for about 25 minutes until tender. Let them cool, then remove their skins. This you can do up to 3 days ahead then keep the roasted veggies in the fridge.
4. Put the onion and red pepper flesh into a food processor and whiz until you get a purée.
5. Drain and rinse the chickpeas, add them to the purée together with the tahini, cumin, cayenne, lemon juice and parsley. Season with salt and pepper. Add a dash of water.
6. Whiz until you get a textured cream – you might need to add more water.
7. Taste and adjust the seasoning.
8. Serve with parsley leaves and a pinch of cayenne or paprika.