Preheat the oven to 200C/400F/Gas 6.
For the hummus, blend all the ingredients together in a food processor, adding enough olive oil to make a spreadable paste. Season with salt and freshly ground black pepper.
Drizzle the pepper with one tablespoon of the olive oil and roast in the oven for ten minutes, or until soft.
With the remaining half a tablespoon of olive oil, fry the pancetta in a small non-stick frying pan until crisp and golden-brown.
Fill the pepper halves with the fried pancetta, top with the crumbled feta cheese and cherry tomatoes and season with salt and freshly ground black pepper.
Place the pepper in the oven again for a further five minutes, or until warmed through.
To serve, place the roasted stuffed pepper on a plate with a bowl of hummus and some wedges of bread on the side.
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