• 2 medium red capsicums, roasted
  • 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


Alternate Step
Either buy readymade roasted red capsicum or prepare your own: 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.

Step 1
In a food processor combine the chickpeas, garlic, olives, roasted red capsicums tahini and the olive oil. Blend until smooth.

Step 2
Add the lemon juice, cumin and salt to taste, and gently blend together.

Step 3
Transfer into a dip bowl and garnish with a spoon of diced roasted capsicum, a sprinkle of chili flakes, and basil.