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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Ingredients
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
Method
    Method
  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.

Member Photo
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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