Roughly chop 2 red peppers and 3 shallots.

Place in a shallow roasting tin and drizzle over 1 tbspn olive oil. Sprinkle over 1 tsp crushed coriander seeds. Roast in a hot oven for 15-20 minutes and then leave to cool. Drain and rinse a can of chickpeas and put them into a food processor. Add the peppers and shallots and a squeeze of lemon juice.

Whiz until almost smooth and then fold through 100g of soft cheese.