Entertaining a crowd soon? Whip up this creamy and zesty Roasted Red Capsicum Dip that's perfect for any occasion.
What you'll need:
- 1 (420g) can chickpeas, drained and rinsed
- 1/2 cup roasted red capsicum (cook capsicum at 200 deg C until charred then peel the skin)
- 1/4 cup tahini
- 3 tbsp lemon juice (about 1 lemon)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 2-4 tbsp water (to adjust consistency)
- Optional: fresh parsley, chopped, for garnish
How you'll make it:
- Add the chickpeas, roasted red capsicum, tahini, lemon juice, olive oil, minced garlic, ground cumin, smoked paprika, salt and pepper to a food processor.
- Blend until smooth, scraping down the sides as needed. Add water 1 tablespoon at a time if the dip is too thick, until you reach your desired consistency.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Transfer to a serving bowl, drizzle with a bit of olive oil, and garnish with fresh parsley if desired.
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