Name: Chargrilled Capsicum Hummus Dip
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 large red capsicum; 2 tablespoons olive oil; 2 x 425g cans chickpeas, rinsed, drained; 3 cloves garlic; 1 lemon, juiced; 60ml (1/4 cup) water; 2 tablespoons tahini; 1 teaspoon ground cumin; Salt and freshly ground pepper, to taste; Cumin seeds, to garnish; Pita bread, to serve

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For the best results, use your Breville Boss™ blender.
Rub capsicum with 1/2 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
Transfer to a resealable plastic bag and set aside for 10 minutes or until softened and cooled slightly. Remove and discard skin and seeds
Roughly chop capsicum flesh. Place into blender jug with chickpeas, garlic, lemon juice, water, tahini, cumin and remaining oil and secure lid. PUREE 20 - 30 seconds or until smooth, season to taste with salt and pepper.
To serve, transfer to a serving bowl, sprinkle with cumin seeds with a side of pita bread.

For the best results, use your Breville Boss™ blender.
Rub capsicum with 1/2 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
Transfer to a resealable plastic bag and set aside for 10 minutes or until softened and cooled slightly. Remove and discard skin and seeds
Roughly chop capsicum flesh. Place into blender jug with chickpeas, garlic, lemon juice, water, tahini, cumin and remaining oil and secure lid. PUREE 20 - 30 seconds or until smooth, season to taste with salt and pepper.
To serve, transfer to a serving bowl, sprinkle with cumin seeds with a side of pita bread.

For the best results, use your Breville Boss™ blender.
Rub capsicum with 1/2 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
Transfer to a resealable plastic bag and set aside for 10 minutes or until softened and cooled slightly. Remove and discard skin and seeds
Roughly chop capsicum flesh. Place into blender jug with chickpeas, garlic, lemon juice, water, tahini, cumin and remaining oil and secure lid. PUREE 20 - 30 seconds or until smooth, season to taste with salt and pepper.
To serve, transfer to a serving bowl, sprinkle with cumin seeds with a side of pita bread.

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