Roast capsicum & chickpea dip
(serves 10)
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 tbs tahini
1 garlic clove
1/4 cup (60ml) lemon juice
1/4 cup coriander leaves, plus extra to garnish
Corn chips* and chilli oil* (optional), to serve
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.
Notes & tips:
* We used lime and chilli corn chips from supermarkets. Chilli oil is from delis and gourmet food shops.
Source:
delicious. - September 2006 , Page 94
Recipe by Valli Little
Author
Topic: A recipe from down under: Roast capsicum & chickpea dip (Read 5069 times)
