Red Capsicum Dip

4 red capsicums
400g tin chickpeas, drained
2 Tbsp tahini
2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp water
1 clove of garlic, crushed
1/2 tsp ground paprika
1/2 tsp ground cumin
freshly ground pepper to taste
1/3 cup of fresh basil, finely chopped
fresh basil flower to garnish
serve with crackers, carrot and cucumber sticks and radishes.
Cut the capsicums into quarters. Remove the seeds and membranes. Place skin side up on a greased oven tray.
Cook under a hot grill for 15 minutes until the skin blisters and blackens. Place in a large zip-lock bag. Seal and leave to cool.
Peel away the skin and discard. Place the flesh in a food processor with the chickpeas, tahini, lemon juice, oil, water, garlic, paprika and cumin. Season with the pepper to taste. Process until smooth. Stir in the chopped basil.
Pour into a serving bowl. Garnish with the basil flower.
Place the bowl on a large serving plate and surround with the crackers, carrot sticks, cucumber sticks and radishes.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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