Roasted capsicum and chickpea dip
1 large, halved, deseeded
chickpeas, canned, rinsed, drained
1 can(s), (1 x 400g can)
- 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, juice and 2 tablespoons water until smooth. Season with salt and pepper. Serve.