Hummus with Roasted Pepper and Garlic

Preheat the oven to 200 °C. Place the kapia pepper and garlic head on a small tray, drizzle with a little olive oil, and roast for about 20 minutes.

Once roasted, peel the pepper, remove the core and seeds. Place the pepper flesh in a blender. Squeeze the roasted garlic cloves from their skins and add them to the pepper.

Drain the chickpeas (reserve some of the liquid from the can) and add them to the blender along with the rest of the ingredients: olive oil, Greek yogurt, lemon juice, tahini paste, and ground cumin. Season with salt and pepper to taste. Add about 4-5 tablespoons of the reserved chickpea liquid for a creamier consistency.