Moroccan Chickpea Dip

Time

Prep 20 min · Cook 5 min · 25 min total

Difficulty

easy

1. 1

   Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.

2. 2

   With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.

3. 3

   Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.

   1 min
4. 4

   Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.

5. 5

   Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping. Serves 8 as a snack.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.