Preparation time 10 minutes, plus cooling
Cooking time 45–50 minutes
1 red pepper, cored, deseeded and quartered
3 garlic cloves, unpeeled and lightly crushed
1 aubergine, cut into large chunks
1 tablespoon chilli oil, plus extra to serve
½ tablespoon fennel seeds
400 g (13 oz) can chickpeas, drained
1 tablespoon tahini
1 teaspoon sesame seeds, lightly toasted
salt and pepper
4 wholemeal pitta breads
olive oil spray
1 teaspoon paprika
Put the pepper, garlic and aubergine in a single layer in a large roasting tin. Drizzle with the chilli oil and sprinkle with the fennel seeds, if using, and season with salt and pepper. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 35–40 minutes or until softened and golden. Remove from the oven but do not turn it off.
Peel the skins from the garlic cloves and put in a food processor or blender with the roasted vegetables, three-quarters of the chickpeas and the tahini. Blend until almost smooth, season to taste and then spoon into a serving bowl. Cover with clingfilm and leave to cool.
Cut the pitta bread into 2.5 cm (1 inch) strips and place in a large bowl. Spray with a little olive oil and toss with the paprika and a little salt until well coated. Arrange in a single layer on a baking sheet. Toast in the oven for 10–12 minutes or until crisp.
Sprinkle the hummus with the remaining chickpeas and the sesame seeds and drizzle with 1–2 tablespoons chilli oil. Serve with the toasted pitta breads.
For roasted artichoke & pepper hummus, replace the aubergine with a drained 400 g (13 oz) can artichoke hearts in water. Roast in the oven with the peppers and garlic, as above, replacing the chilli oil with 1 tablespoon lemon-infused oil. Omit the fennel seeds. Continue as above.