This dip is rather a like a dress that looks awful on a hanger but wonderful on. I am not a great fan of dips, especially ones involving chick peas but this is a little cracker and all your friends will want the recipe.Very simple food made Stunning!
5 -6 Peppers, Red or Orange, quartered
3 Red Onions, peeled and quartered
6 Cloves of garlic, peeled
2 Red Chillis, seeds removed
400g Tin of Chickpeas, drained
5 tbsp Good Olive Oil
1 tsp Dried Parsley
1 tsp Celery Salt
1 tsp Dried Coriander Leaf
Juice of a lime
Juice of a lemon
1 Flat tbsp of Brown Sugar
Sea Salt
Ground Black Pepper
Lay all the vegetable, including the garlic and chillis on a roasting tray and drizzle with 2tbsps of olive oil. Season with salt and pepper. Roast in a 200 degree oven for about 40 minutes.
Put the drained chick peas into a food processor and process until the consistency of hummus. Add the roasted vegetables, lime and lemon juice, sugar, dried herbs and remaining olive oil. Process until smooth. Taste and season if needed. Chill and serve with hot bread. This dip should be seasoned to your taste. If it needs more garlic/olive oil/pepper then don't be afraid to experiment.
5 -6 Peppers, Red or Orange, quartered
3 Red Onions, peeled and quartered
6 Cloves of garlic, peeled
2 Red Chillis, seeds removed
400g Tin of Chickpeas, drained
5 tbsp Good Olive Oil
1 tsp Dried Parsley
1 tsp Celery Salt
1 tsp Dried Coriander Leaf
Juice of a lime
Juice of a lemon
1 Flat tbsp of Brown Sugar
Sea Salt
Ground Black Pepper
Put the drained chick peas into a food processor and process until the consistency of hummus. Add the roasted vegetables, lime and lemon juice, sugar, dried herbs and remaining olive oil. Process until smooth. Taste and season if needed. Chill and serve with hot bread. This dip should be seasoned to your taste. If it needs more garlic/olive oil/pepper then don't be afraid to experiment.
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