Roast capsicum & chickpea dip

Cooking Vegetarian Roast capsicum & chickpea dip

Detailed step-by-step description of how to cook the dish "Roast capsicum & chickpea dip". Try it by all means

Lables: Vegan Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. Heat the grill to high. Place the capsicum skin-side up on a baking tray with the chilli and drizzle with extra olive oil.
  2. Grill for 3-4 minutes until skins are charred. Place in a plastic bag, seal and leave to sweat for 15 minutes, then peel.
  3. 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.
  4. Transfer to a serving bowl, garnish with extra coriander, and drizzle with chilli oil if desired. Serve with corn chips.

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1 red capsicum, quartered
1 long red chilli
1/3 cup olive oil, plus extra to drizzle
420g can chickpeas, rinsed, drained
2 tbsp tahini
1 garlic clove
1/4 cup lemon juice
1/4 cup coriander leaves, plus extra to garnish
Corn chips* and chilli oil* , to serve

Adv

Autors
Preparation time
25
Cooking time
5
Difficulty
Medium
Serves
10 people
Method
Baking
Category
Vegetarian
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