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!!
Thermomix Roasted Capsicum & Sun-Dried Tomato Dip
Equipment
- Thermomix
Ingredients
- 1 teaspoon minced garlic
- 400 g can chickpeas drained (reserve the liquid)
- 40 g tahini
- 30 g lemon juice
- 1 red capsicum roasted in the oven, quartered (see tips)
- 60 g sun-dried tomatoes
- 20 g olive oil
- ½ teaspoon sea salt
Instructions
- Add all of the ingredients into the Thermomix 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.
Notes
- Roast the capsicum in an oven preheated to 200 degrees celsius (fan-forced) until soft and slightly charred. Alternatively, use store-bought jarred roasted capsicum (a great time saving option!).
- Use olive oil OR use the oil from the jar of sun-dried tomatoes.
- Reserve the drained chickpea liquid in case you'd like your dip so have a thinner texture.
- Mix the ingredients longer for a smoother dip.
- Store in an airtight container in the fridge for up to 5 days.
- This recipe is not suitable for freezing.
Nutrition
ANNA says
super easy and tasty