Roasted Red Capsicums are delicious served as part of an antipasti platter, but this dip takes the idea a step further. It's bright red color makes it an impressive dish which is perfect served with toasted flat bread, as pre-dinner finger food. Also, it will keep the vegetarian's and vegan's palates happy.
Roasted red capsicum dip with toasted flat bread
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: two large bowls of dip
Ingredients 4 large fresh red capsicums
1 tablespoon extra virgin olive oil
400 gram tin of chick peas, drained
1 lemon, squeezed
1 teaspoon ground cumin
1 pinch sea salt
1 teaspoon freshly ground black pepper
1 packet flat bread (for serving)
4 Red capsicums
Cut each red capsicum into large pieces, discard the seeds and core.
Place the fresh capsicums on a wide baking tray, then drizzle their skins with extra virgin olive oil and roast in a mild oven for 30 minutes.
Peel the roasted capsicum skins off (they should appear "blistered") and discard them.
Ingredients ready to blend
Drain the tin of chickpeas and place in a blender with the roasted red capsicums. Add lemon juice, ground cumin, sea salt, and freshly ground black pepper. Blend until it becomes a smooth consistency.
Blended red capsicum dip
Serve as a healthy vegetarian dip with toasted flat bread. Enjoy.