Harissa, roasted pepper & candied pine nut hummus recipe

Heat the pine nuts, smoked paprika, caster sugar and 1/2 tsp salt in a small frying pan over a low heat for 3-4 mins until the sugar melts and coats the pine nuts. Tip onto a plate. Heat a drizzle of olive oil in the pan and fry the garlic clove for 1-2 mins until fragrant. Finely chop the peppers, then stir in and warm through for a minute. Stir in the sherry vinegar until evaporated. Season. Remove from the heat and stir in the chopped coriander. Spoon a pot of hummus into a serving bowl and swirl in the harissa. Top with the pepper mix and candied pine nuts.