1red capsicumroasted in the oven, quartered (see tips)
60gsun-dried tomatoes
20golive oil
½teaspoonsea 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
RECIPE NOTES & TIPS
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.