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1. Rub capsicum with ½ tablespoon of the oil. Cook
on a pre-heated chargrill plate or barbecue on high,
turning regularly, for 20 minutes or until charred
all over.
2. Transfer to a resealable plastic bag and set aside
for 10 minutes or until softened and cooled slightly.
Remove and discard skin and seed.
3. Place pepper and remaining ingredients
into blender jug and secure lid, or into personal
blender cup and secure blade assembly.
CHOP
15 seconds
PUREE
15 seconds or until desired consistency.
Use tamper occasionally to press ingredients into
blades if required.
Season with salt and pepper.
Serve
: Transfer to a serving bowl, sprinkle with cumin
seeds and a side of pitta bread.
Tip
: If the mix is too thick add a little warm water.
Prep 10 mins plus 4 hours to soak
Makes 350g / 1
½
cups
150g roasted unsalted cashews
1 garlic clove, peeled
1 tablespoon sesame seeds
100ml coconut milk
60ml lemon juice
1 tablespoon olive oil
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
TO SERVE
Tortilla crisps, cucumber or carrot sticks and cayenne.
2. Drain cashews and place into blender jug.
Add remaining ingredients into blender jug
and secure lid or into personal blender cup
and secure blade assembly.
MIX
15 seconds or until smooth. Use tamper
occasionally to press ingredients into blades
if required.
Serve:
transfer to a serving bowl, sprinkle
with cayenne pepper. Serve with Tortilla
crisps, cucumber and carrot sticks.
Spicy Cashew Dip
Prep 10 mins plus 4 hours to soak
Makes 675g / 2
½
cups
300g roasted unsalted cashews
2 garlic cloves, peeled
2 tablespoons sesame seeds
125ml coconut milk
80ml lemon juice
1½ tablespoons olive oil
½ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
TO SERVE
Tortilla crisps, cucumber or carrot sticks and cayenne.
1. Place cashews in a glass or ceramic bowl. Cover
with filtered water. Seal with plastic food wrap.
Place in fridge for 4 hours, or overnight, to soak.
(The longer you soak the cashews the creamier
the consistency of the dip will become).
Chargrilled Capsicum Hummus
Prep 15 mins / Cook 20 mins
Makes 900g / 2 ½ cups
1 large red capsicum
100ml olive oil
2 x 425g canned chickpeas, drained, rinsed
3 garlic cloves, peeled
1 lemon, juiced
2½ tablespoons tahini
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
TO SERVE
Cumin seeds, toasted, to garnish Pitta bread
Prep 15 mins / Cook 20 mins
Makes 450g / 1
O
cups
1 red capsicum
1 tablespoon olive oil
425g canned chickpeas, drained, rinsed
1 garlic cloves, peeled
½
lemon, juiced
1 tablespoon tahini
½ teaspoon ground cumin
Salt and freshly ground pepper, to taste
TO SERVE
Cumin seeds, toasted, to garnish Pitta bread
