Brisbane Local Food

Growing local

Char Grilled Red Capsicum Dip

6 Italian Fryer Capsicums, halved and deseeded

400 g tin of chick peas,drained

5  tablespoons of Extra Virgin Olive Oil

Salt to taste (1 teaspoon)

I Garlic Clove - crushed

Grated zest and juice of 1/2 a lemon

Handful of fresh Coriander

Chilli to taste (1/2 teaspoon of dried flakes or equiv.)

Large pinch of Paprika to serve

Place the Capsicum halves under a hot grill (skin side up) or char over a hot flame or fry them skin side down  until they are charred. Place them in a resealable bag to let them sweat. Once they have cooled place them in a blender with the remaining ingredients. Blend to a smooth paste.

Serve with a little drizzled Olive Oil, and the sprinkled Paprika. Dip using various vegetable Crudite.

You can make this with thick skinned Capsicums, but you will need to remove the skins prior to blending. The Italian Fryers make it easier as the skins are very thin and easily blend away.

 

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Thanks Roger. I made this Red Capsicum dip today using dried chickpeas, it was delicious, I used it as a spread on my toast Coles sourdough - a yummy and healthy lunch  and I made enough for the next few days.

I left out the EVO and used iced water to get the desired consistency, still very nice.

Glad you liked it Janet!

Not only is the red capsicum dip very delicious, the colour is vibrant!

The small round dish on the right contains the red capsicum dip, and on the left is a grilled eggplant dip with tahini on top. 

I might have to give this a go once my damn capsicums start producing

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