This Thermomix Roasted Capsicum & Sun-Dried Tomato Dip is always a hit! It really is the perfect addition to any cheese platter – simply serve with crackers and vegetable sticks. Mmmm… yum!
The other day I was in the supermarket and couldn’t get over the cost of the ‘gourmet-style’ dips… and for such a teeny-tiny amount. And so I grabbed a few basic ingredients, headed home and made my own version. Not only was it cheaper than buying the dip, it also made about 5 times the amount. Gotta love that!
This Thermomix Roasted Capsicum & Sun-Dried Tomato Dip is super easy to make. The only time consuming bit is roasting the capsicum in the oven (but I usually try and do this while I’ve got the oven on cooking dinner anyway). If you’re pressed for time, you can of course use store-bought roasted capsicums.
Then it’s simply a matter of popping all of the ingredients into the Thermomix, mixing them altogether, and then sitting down with a nice glass of wine, some crackers and cheese. Bliss!!
- 1 clove garlic , small
- 400 g can chickpeas , drained (keep the liquid aside)
- 1 and 1/2 tbsp tahini
- Juice of 1 lemon (approx 30g)
- 1 red capsicum , roasted in the oven, quartered
- 60 g sundried tomatoes
- 20 g olive oil
- 1/2 tsp sea salt
Place the garlic clove into the TM bowl and chop for 5 seconds on Speed 6.
Scrape down the bowl.
Add all of the remaining ingredients to the TM bowl.
Mix for 20 seconds on Speed 4.
Scrape down the sides.
Mix for a further 20 seconds on Speed 4.
Check the consistency.
If you would like it smoother, add a 1-2 tbs of the reserved chickpea liquid and mix for a further 20 seconds on Speed 4.