Roast Capsicum Chickpea Dip

The ingredient of Roast Capsicum Chickpea Dip

• 1 red capsicum quartered
• 1 long red chilli
• 1 3 cup 80ml olive oil plus extra to drizzle
• 420g can chickpeas rinsed drained
• 2 tbsp tahini
• 1 garlic clove
• 1 4 cup 60ml lemon juice
• 1 4 cup coriander leaves plus extra to garnish
• corn chips to serve
• chilli oil optional to serve

The Instruction of roast capsicum chickpea dip

• heat the grill to high place the capsicum skin side up on a baking tray with the chilli and drizzle with extra olive oil
• grill for 3 4 minutes until skins are charred place in a plastic bag seal and leave to sweat for 15 minutes then peel
• place capsicum and chilli flesh in a food processor with olive oil chickpeas tahini garlic lemon juice and coriander process to a smooth paste and season
• transfer to a serving bowl garnish with extra coriander and drizzle with chilli oil if desired serve with corn chips

Nutritions of Roast Capsicum Chickpea Dip

fatContent: 124 519 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent: n a
cholesterolContent: 3 grams protein
sodiumContent: n a

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