Cooking with Jane: Red Pepper Hummus

Something tasty for lunch.
What you need: 4-6 portions

1 x 350g jar red peppers

1 x 400g tin chickpeas
1 teaspoon smoked paprika
2 tablespoons cream cheese (full fat i.e. Philadelphia)
1 garlic clove minced or grated
2 tablespoons olive oil
1 teaspoon lime or lemon juice
Salt and pepper

You will also need a food processor or hand held stick blender.
How to make:
1. Drain the peppers and chickpeas (rinse the chickpeas under cold water) add to the food processor.
2. Add the rest of the ingredients plus a good grind of salt and pepper (Photo 1).
3. Whizz in the food processor for a couple of minutes until smooth. Taste and add more salt and pepper if required (Photo 2).
Enjoy with toast, pittas, crackers or salad4 chicken breast cut into strips
Olive oil
1 tablespoon runny hunny
Satay sauce ingredients:
100g peanut butter crunchy or smooth
1 clove garlic minced or grated
1 tablespoon sesame oil
2 red chillis finely chopped (remove seeds unless you like it extra hot)
1 teaspoon sugar
1 tablespoon soy sauce
Juice of 1/2 lime
4 tablespoons rice wine vinegar
2 tablespoons cold water
You will also need some skewers and either BBQ or baking sheet if cooking under the grill. You will also need either a stick blender or food processor.

For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.