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A bowl of capsicum dip with a cracker in it.
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Thermomix Roasted Capsicum & Sun-Dried Tomato Dip

Our Thermomix Roasted Capsicum & Sun-Dried Tomato Dip is busting with flavour!
Course Dip
Cuisine Appetiser
Diet Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 serves
Calories 72kcal
Author Lucy & Lauren
Cost $5

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

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.
  • This recipe is not suitable for freezing.
 

Nutrition

Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 196mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 16mg | Calcium: 21mg | Iron: 1mg