This sweet and spicy vegan hummus is one of the dips made by Shelagh that go down a storm at our taster events. You may have tried it at Grow's Future Fair in Hackney Wick or at St Mary's Emerge festival.
Blend in food processor and adjust lemon and seasoning to taste. Add a little water if the consistency is too thick.
Place in a bowl and top with more olive oil, smoked paprika and chopped coriander if you like.
1 400g can chick peas
2 tbs tahini
1 roasted red pepper, deseeded
3 tbs chopped jalapeños from a jar (more or less depending on how hot you like it)
1 clove of garlic
1 tsp smoked paprika
Juice of a lemon
4 tbs olive oil (more or less)
small handful of coriander leaves
salt to taste