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Roasted capsicum hoummos
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Ingredients:
  • 5 garlic cloves, unpeeled
  • 2.30 gm olive oil
  • 1 red capsicum, quartered, deseeded
  • 2 300g cans chickpeas, rinsed, drained
  • 60mls (1/4 cup) fresh lemon juice '
  • 1-40.00 gm water
  • Salt & ground black pepper, to taste
  • 115g (1 punnet) fresh baby corn, blanched, to serve d
  • 1 bunch fresh asparagus, trimmed, blanched, to serve
  • bunch baby carrots, peeled, raw or blanched, to serve
  • bunch radishes, washed, trimmed, to serve
Instructions:
  • Preheat the grill until it's nice and hot.
  • Coat garlic with olive oil. Grill garlic and capsicum skin-side up until garlic is soft and capsicum is charred and blistered, about 8-10 minutes. Place in a sealed plastic bag for 10 minutes, remove skins, and reserve.
  • Combine garlic, chickpeas, lemon juice, and 1 tablespoon of water in a food processor and blend into a smooth paste, adding more water if needed. Add capsicum and blend until smooth. Season with salt and pepper. Transfer to an airtight container and refrigerate. Serve with baby corn, asparagus, carrots, and radishes.

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