Roasted capsicum and chickpea dip
Add the sweet flavour and rich colour of roasted capsicums to nutty chickpeas for a hummus-style dip with a twist.
1 large, halved, deseeded
Canned chickpeas, rinsed and drained
1 400g can
Vegetable mix, non-starchy, fresh
2 cup(s), sticks, to serve, (300g)
- 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.
- Meanwhile, bring a small saucepan of water to the boil and add the chickpeas. Cook for 3 minutes. Drain.
- 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.
INGREDIENT TIP: Tahini is a thick, cream-coloured paste made from ground sesame seeds. It’s sold in jars in the health food section of most supermarkets. TO REFRIGERATE: Store dip in a reusable container for up to 3 days.