Moroccan Chickpea Dip

Recipe by ImPat
READY IN: 25mins
SERVES: 8
YIELD: 8 snacks
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
  • With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
  • 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.
  • Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
  • Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
  • Serves 8 as a snack.
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