Isle of Wight Tomatoes Loaded Pepper Hummus

• 3 red peppers
• 2 x 400g tins of chickpeas, drained
• 2 cloves of garlic, peeled and roughly chopped
• Juice of 2 lemons
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 tbsp tahini
• 1 tbsp olive oil
• Salt, to taste

To serve:

• 2 echalion shallots, peeled and finely sliced
• 3 tbsp red wine vinegar
• 2 tsp sugar
• Salt, to taste
• 400g mixed colour Isle of Wight Tomatoes
• 4 baby cucumbers
• Small bunch of coriander, leaves picked
• 2 tbsp olive oil
• Flatbreads

Preheat the oven to 220℃

Cut the peppers and lay skin side up on a baking sheet. Roast in the oven for 15 to 20 minutes or until soft and the skin is slightly charred.

Let the peppers cool slightly, then pull off any particularly burnt pieces of skin.

Add the drained chickpeas to a food processor along with the peppers, garlic, lemon juice, ground cumin, paprika, tahini, olive oil and salt.

Blend the hummus on high until smooth.

Add the shallot slices to a small bowl with the vinegar, sugar and salt. Set to one side.

Cut the tomatoes – halving smaller ones, and quartering or slicing larger ones. Chop the baby cucumber.

Spread the hummus on a large platter and top with the tomatoes, cucumber, pickled shallots and coriander leaves. Finish with a drizzle of olive oil and serve with toasted flatbreads.