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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
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