Roasted Red Capsicum Hummus Dip
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.