Red Pepper Pesto & Caramelised Leek Hummus

Two recipes this week that I am completely obsessed with - and I think once you make them you will be too. First, a seasonal twist on pesto. Instead of the classic, I roasted red peppers in the air fryer - skins on, don’t be tempted to peel them, they add so much flavour and depth - and blended them with basil, garlic, lemon and nutritional yeast. The result is smoky, bright, incredibly flavourful and honestly one of the best things I’ve made in a while. On toast, stirred through pasta, spread on pizza as a base. I cannot stop eating it. Second, a caramelised leek hummus. Slowly cooked leeks - soft, sticky, almost jammy - blended into the creamiest hummus you’ve ever had. The leeks make it impossibly fluffy and add this gentle sweetness that takes it somewhere completely different from regular hummus. And then - this is the really good bit - you layer them together. Pesto on hummus, topped with roast cherry tomatoes. That combination of smoky, creamy, bright and sweet is just next level. On everything. With everything. I genuinely can’t stop.