Roasted Red Capsicum Hummus Dip

This gluten free and vegan roasted Red Capsicum Hummus dip is so easy and tasty to make you’ll wonder why you ever bothered with store bought. 🙂

The roasted Red Capsicums just give it that nice bit of extra caramelised flavour.

When I made mine the other day I only did half the recipe and it STILL made a decent amount.

As you can see above I made some roasted potato wedges to dip into it. This hummus dip will go perfectly with other things like crackers, chips, carrot sticks, celery to dip into it.

Recipe:

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Roasted Red Capsicum Hummus Dip

Course Appetizer

Keyword capsicum, dip, hommus, pepper

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 2-3 large Red Capsicum
• 1 x 400gm can of Chickpeas
• 3/4 cup of Tahini
• 2 Limes or Lemons
• 2 Garlic Cloves minced

Instructions

• Cut the capsicum into strips and roast in the oven at 200c for around 20 minutes or until it starts to caramelise;
• Meanwhile drain and rinse the chickpeas & juice the limes/lemons.
• Once capsicum is roasted let it cool for a little then put it into a blender along with the rest of the ingredients and blend till nice and creamy.

Notes

If your blender isn’t very powerful you might find it doesn’t blend as smooth at first so I added in a little bit of water as this helps liquify it more…but don’t go too crazy cos you want the dip to be nice and thick and creamy.