Ingredients
- 400 grams garbanzo beans (chickpeas, 13oz rinsed and drained)
- 2 tablespoons tahini
- 1/4 cup lemon juice (60ml/2floz)
- 4 garlic cloves
- 1/2 teaspoon ground cumin
- 1 cup coriander (fresh leaves, cilantro 15g/1/2oz)
- 1/4 cup oil (extra virgin olive oil, 60ml/2floz)
- 1 green capsicum (medium bell pepper)
- 2 tomatoes (medium ripe)
- Sea salt
- Pepper
- Celery rib (sticks to serve)
How to Make
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Step 1: Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
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Step 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.
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Step 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, remove the seeds and finely chop the flesh.
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Step 4: Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
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Step 5: Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
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Step 6: Serves 8 as a snack.
We hope you enjoy this recipe!
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