Roast capsicum dip

I'm obviously attracted to the dip culture - I've blogged about my amazing roast cauliflower dip, and I have a love affair with hummus. This caught my attention as I was flicking through a previous New Idea mag (shh...don't tell anyone!!). Regardless of its origin, it is dreamily good. It is also vegan, healthy and super simple to make. A winning combo. Snack anyone???

Roast Capsicum dip

 

Ingredients
2-4 red capsicums (or red peppers if you prefer the american nomenclature)
1 tin chickpeas
2 tablespoons tahini
juice from one lemon
1 teaspoon basil
1 teaspoon ground cumin
1 teaspoon ground coriander seed
a pinch of chilli flakes
1 tablespoon minced garlic
2 tablespoons oil ( I used rice bran oil but you could just as easily use good quality extra virgin olive oil)
1 tablespoons water

Wash and deseed capsicums and quarter lengthways. Roast under a hot grill skin side up until skin is blackened and blistered. Place in a snaplock bag and let cool. Once capsicum is cool you can easily remove the skin and retain the soft flesh.

Add capsicum flesh to a food processor with remaining ingredients and process until smooth.
Serve with crusty bread, vegetable sticks (carrot, celery, cauliflower, brocoli, etc) or crackers.

Enjoy!

xxx