Roasted capsicum and chickpea dip
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Add the sweet flavour and rich colour of roasted capsicums to nutty chickpeas for a hummus-style dip with a twist.
Ingredients
Red capsicum
1 large, halved, deseeded
Canned chickpeas, rinsed and drained
1 400g can
Tahini
1 tbs
Lemon juice
2 tbs
Vegetable mix, non-starchy, fresh
2 cup(s), sticks, to serve, (300g)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Place capsicum, skin-side up, on prepared tray and roast for 15 minutes or until skin has blistered. Wrap in foil and allow to cool. Remove and discard skin and coarsely chop flesh.
2
Meanwhile, bring a small saucepan of water to the boil and add the chickpeas. Cook for 3 minutes. Drain.
3
Using a food processor or blender, process roasted capsicum, chickpeas, tahini, lemon juice and 2 tablespoons water until smooth. Season with salt and pepper. Serve.
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