Preheat the oven to 200C.

Prick each of the peppers with a knife a few times and pop onto a baking tray.

Bake in the oven for about 30 minutes, turning halfway through, until the skin is charred and blackened.

Remove the peppers from the oven and carefully put them into a large food bag. Seal the top of the bag and leave until cold.

Remove the peppers from the bag, pull out the stalk and remove the skin and seeds by rubbing with your fingers. Rinse under the tap if needed.

Make the green pepper hummus, by putting the green peppers, half a tin of hummus, 1 tsp tahini, 1 tsp olive oil, a quarter of a clove of garlic and all of the basil and mint into the blender and blitzing until smooth.

Spoon the mixture into the base of 6 jam jars.

Rinse out the blender.

Make the orange pepper hummus, by putting the orange peppers, half a tin of hummus, 1 tsp tahini, 1 tsp olive oil and a quarter of a clove of garlic into the blender and blitzing until smooth.

Spoon this as the second layer in the jam jars.

Make the yellow pepper hummus, by putting the yellow peppers, half a tin of hummus, 1 tsp tahini, 1 tsp olive oil and a quarter of a clove of garlic into the blender and blitzing until smooth.

Spoon this as the third layer in the jam jars.

Make the red pepper hummus, by putting the red peppers, half a tin of hummus, 1 tsp tahini, 1 tsp olive oil and a quarter of a clove of garlic and blitzing until smooth.

Garnish with a drizzle of oil and some basil, serve with vegetable sticks and bread sticks to dip.