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Roasted Red Capsicum Dip

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
Easy (2874)      Vegetarian (1517)      Vegan (744)      Entree (137)      Dip (68)      Capsicum (25)     
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.

Roast Capsicum dip
Roasted red capsicum dip with toasted flat bread

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: two large bowls of dip

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)

Roast Capsicum dip
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.

Roast Capsicum dip
Roasted capsicums

Peel the roasted capsicum skins off (they should appear "blistered") and discard them.

Roast Capsicum dip
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.

red capsicum dip
Blended red capsicum dip

Serve as a healthy vegetarian dip with toasted flat bread. Enjoy.

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