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Photo of Roasted capsicum and chickpea dip by WW

Roasted capsicum and chickpea dip

0
Points
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Moderate
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

Fresh mixed vegetables

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.

Notes

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.