Instructions

1. Preheat the oven to 180°C.
2. Cut the red pepper and onion in half. Put them in a baking tray, together with the aubergine, then drizzle with the oil.
3. Roast in the oven, for about 25 minutes until tender. Let them cool, then remove their skins. This can be done ahead and the veggies then kept in the fridge until needed.
4. Put the roasted veggie 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, lemon juice and parsley. Season with salt and pepper.
6. Pulse until you get a textured cream – you might need to add a dash of water.
7. Adjust the seasoning.
8. Serve with mint, cress or coriander leaves and a couple pinches of smoked paprika.