Roast Capsicum & Chickpea Dip
Heat the grill to high. Place the capsicum skin-side up on a baking tray with the chilli and drizzle with extra olive oil.
- Cook15 min
- Total15 min
- Serves2
- LevelEasy
Ingredients
- 1 red capsicum, quartered
- 1 long red chilli
- 1/3 cup (80ml) olive oil, plus extra to drizzle
- 420g can chickpeas, rinsed, drained
- 2 tbsps. tahini
- 3 1 garlic clove
- 1/4 cup (60ml) lemon juice
- 1/4 cup coriander leaves, plus extra to garnish
- to serve Corn chips
- to serve Chilli oil* (optional)
Method
- Heat the grill to high. Place the capsicum skin-side up on a baking tray with the chilli and drizzle with extra olive oil.
- Grill for 3-4 minutes until skins are charred. Place in a plastic bag, seal and leave to sweat for 15 minutes, then peel.
- Place capsicum and chilli flesh in a food processor with olive oil, chickpeas, tahini, garlic, lemon juice and coriander. Process to a smooth paste and season.
- Transfer to a serving bowl, garnish with extra coriander, and drizzle with chilli oil if desired. Serve with corn chips.
