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roast capsicum & chickpea dip
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Prep Time: 25 minutes
Cook Time: 5 minutes
Total: 30 minutes
Servings: 10
Cost: $3.96 /serving
Author : Valli Little
Ingredients
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Instructions
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Step 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.
Step 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.
Step 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.
Step 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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