Directions:
- Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
- With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
- Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.
- Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
- Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
- Serves 8 as a snack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.95 Kcal (1386 kJ) | ||
| Calories from fat | 188.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.89g | 32% | |
|---|---|---|---|
| Sodium | 232.2mg | 10% | |
| Potassium | 311.32mg | 7% | |
| Total Carbs | 28.69g | 10% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 1.6mg | 9% | |
| Calcium | 74.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 172.77 Kcal (723 kJ) | ||
| Calories from fat | 98.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.91g | 32% | |
|---|---|---|---|
| Sodium | 121.22mg | 10% | |
| Potassium | 162.53mg | 7% | |
| Total Carbs | 14.98g | 10% | |
| Sugars | 0.93g | 7% | |
| Dietary Fiber | 0.63g | 5% | |
| Protein | 4.72g | 18% | |
| Vitamin C | 6.8mg | 22% | |
| Iron | 0.8mg | 9% | |
| Calcium | 38.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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