Ingredients Checklist
- 2 medium red capsicums
- 1 can of chickpeas (400g)
- 2 tbsp of lemon juice
- 10 pitted olives
- 1-2 cloves of garlic
- 2 tbsp of olive oil
- a pinch of cumin
- salt to taste
- Chili flakes to garnish
- Fresh basil to garnish
Instructions
- Clean, pit and quarter the two red capsicums. Place in a lightly oiled tray and bake for 20-25 minutes on 200 degrees Celsius, until tender and roasted on the underside. Set aside to cool.
- In a food processor combine the chickpeas, garlic, olives, roasted red capsicums tahini and the olive oil. Blend until smooth.
- Add the lemon juice, cumin and salt to taste, and gently blend together.
- Transfer into a dip bowl and garnish with a spoon of diced roasted capsicum, a sprinkle of chili flakes, and basil.
- Enjoy with Ajitas Vege Chips
