Charred Lemon Butter Bean Hummus with Peppers

Steps

1. Cut the red bell pepper and the green bell pepper into wide strips, smash the garlic, and chop the parsley before you start cooking.
2. Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes until they pop and smell nutty, then tip them onto a plate.
3. Heat half of the olive oil in the same skillet over medium-high heat. Add the garlic and cook 1 minute until golden, then lift it out and set it aside for the dip.
4. Add the red bell pepper strips and the green bell pepper strips to the garlic-scented oil and cook 5 to 6 minutes, turning once, until blistered in spots but still crisp. Set aside to cool slightly.
5. In a food processor, blend the tahini and lemon juice for 1 minute until fluffy.
6. Add the lima beans, the cooked garlic, the lemon zest, the cumin and the salt, and blend 2 minutes, scraping down the sides.
7. With the motor running, drizzle in the ice-cold water until the hummus is very smooth and creamy.
8. Spread the hummus in a shallow bowl, swirl a well in the center, and fill it with the remaining half of the olive oil. Sprinkle with the paprika, the toasted pumpkin seeds and the parsley.
9. Serve with the blistered red bell pepper and green bell pepper strips for dipping.