Chickpea and Roasted Capsicum Dip


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Another mouthwatering and yummy dip with rare and unique combination of Chickpea and roasted red capsicum with tahini paste which goes well with corn chips

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Chickpea and Roasted Capsicum Dip recipe - How to make Chickpea and Roasted Capsicum Dip

Preparation Time:    Cooking Time:    Total Time:     Makes 8 serving
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1 red capsicum , quartered and deseeded
1 red chilli
5 tbsp olive oil
420 gms can kabuli chana (white chick peas) , liquid reserved
2 tbsp tahini paste
1 garlic clove
salt to taste
1/4 cup lemon juice
1/4 cup coriander (dhania) leaves

Other Ingredients
1/2 tsp olive oil for drizzle

For Garnishing
few chopped coriander (dhania) leaves

For Serving
corn chips
  1. Heat the grill to high. Place the capsicum skin-side up on a baking tray with chilli and drizzle with olive oil.
  2. Grill for 3-4 minutes until skins are charred.
  3. Place in a plastic bag, seal and leave to sweat for 15 minutes.
  4. Peel capsicum and keep aside.
  5. Mix together capsicum and chilli paste in a blender with olive oil, chickpeas, tahini paste, garlic, lemon juice, salt and coriander leaves, and blend to a smooth paste.Add little of the reserved liquid if the mixture seems too thick,it will be slightly grainy.
  6. Transfer to a serving bowl.Garnish with coriander leaves.
  7. Serve with corn chips.

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This recipe was contributed by LOPA SHAH on 26 Apr 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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