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Roast capsicum and chickpea dip

Name: Roast capsicum and chickpea dip
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 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 tablespoons 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

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25m

05m

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Grilled capsicum brings a sweet and smoky flavour twist to a the classic chickpea dip, hummus.

1 red capsicum, quartered
1 long red chilli
1/3 cup (80ml) olive oil, plus extra to drizzle
420g can chickpeas, rinsed, drained
2 tablespoons 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

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.