Roasted red pepper hummus with grilled summer vegetables

1 red pepper
1 x 400g can chickpeas
1t thyme
1t smoked paprika
1t ground cumin
1 garlic clove
1 red chilli
1 lemon zested and juiced
1T tahini salt and freshly ground black pepper to taste
¾ cup yoghurt
Woolworths asparagus tips 350g
230g Woolworths tenderstem  broccoli
Mange Tout

Over an open flame or under the grill:
Char the pepper by holding it directly over an open flame ensuring that is chars evenly without burning. Place in a bowl and cling wrap allowing it to steam. After 15 minutes rub away the charred skin and tear away the flash adding it to a blender discarding the seeds and rib. Add the chickpeas, thyme, paprika, cumin, garlic, chilli, lemon zest and juice as well as the tahini, seasoning and yoghurt. Blend until smooth to form the hummus.

For the vegetables:
Run the broccoli and asparagus under cold water before placing them on a griddle pan over a medium heat, no need for oil. Allow them to grill and steam for about 5-7 minutes or until tender and slightly charred.
Season with salt and freshly ground black pepper and serve with the mange tout as well as the hummus