Roast the peppers and tomatoes | Halve, deseed and finely slice the romano pepper | Add the cherry tomatoes and peppers to the pan, drizzle over the olive oil and season with a good pinch of salt and pepper | Shake the pan to cover the contents in olive oil and seasoning | Put the pan in the oven and roast for 15 minutes | Take the pan out of the oven, add the harissa and chopped tomatoes, chickpeas, including their juices and stir to combine | Return the dish to the oven for a further 25-30 minutes until the consistency of the contents of the pan is loose but jammy | Remove from the oven, squeeze over the lemon juice and combine | Taste and season to perfection
Finish and serve | Dollop the hummus on top of the and swirl decoratively | Drizzle over a little harissa oil (add a little olive oil to the jar of harissa and shake well!), pine nuts and chopped parsley | Serve hot with buttered sourdough toast
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