Hummus with Roasted Bell Pepper and Garlic by Pavel Berky

Preheat the oven or grill to 200 °C. Place the bell pepper and garlic on a small baking sheet, drizzle with olive oil, and bake for about 20 minutes.

Peel the roasted bell pepper and remove the stem and seeds. Place the remaining part into a blender. Squeeze the insides of the roasted garlic cloves from their skins and add them to the bell pepper.

Drain the chickpeas from their liquid and add them to the blender along with all other ingredients from the recipe. Salt, pepper, and add about 4-5 tbsp of the chickpea liquid.