Sumac calamari with roast capsicum hummus

1. For the hummus, preheat oven to 240°C (fan-forced). Place capsicum on a baking tray and roast for 15-20 minutes or until the skin has blackened. Remove from heat and place in a covered container or bowl to steam. Once cool enough to handle, peel capsicum and discard skin. Transfer flesh to a food processor along with the chickpeas, garlic, paprika, oil, lemon juice and salt. Blitz until smooth.
2. Combine rocket, radish, cucumber, red onion, olives and dill in a medium bowl. Pour over apple cider vinegar and one tablespoon oil, then toss to coat.
3. To prepare the calamari, use a sharp knife to slice the calamari hoods open. Lightly score the inside surface in a criss-cross pattern at 5mm intervals. Cut the scored calamari into 5cm x 3cm rectangles. Heat remaining one tablespoon oil in a large frying pan. Cook calamari for one minute or until golden and curled up. Transfer to a small bowl and toss with sumac and a good pinch of salt.
4. Divide hummus between four serving plates. Top with radish salad and sumac calamari.

Cooking Tip: Calamari must be cooked for a short amount of time, otherwise it becomes tough and rubbery. Make sure your pan is very hot, and have the calamari pieces in and out within a minute!

Nutrition Tip: Hummus can be a source of protein, fibre and healthy fats, especially when made at home. Don’t just use it as a dip though, experiment with it as a spread on sandwiches and a sauce in dinner dishes.