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Spicy fresh capsicum and chickpea dip


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Ingredients

580 g

Dip

  • 2 tsp Cumin Seeds Whole
  • 2 cloves garlic
  • 1/4 red onion, approx 35g
  • 1 red capsicum, approx 300g, cut into about 8 pieces
  • 400 g tin of chickpeas, rinsed and drained
  • 1/4 tsp salt
  • 1/4 tsp Hot paprika
  • 25 g olive oil
  • 20 g red wine vinegar, or lemon juice
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Method
  1. 1. Add cumin seeds to a clean and dry mixing bowl.  Roast 3min/ 120deg/ Sp1.  Allow to cool for a minute, then mill 1min/ sp9.

     

    2. Add all of the remaining ingredients to the bowl.  Process for 10sec/ sp6.  Scrape down the sides and repeat for 5sec/ Sp6.

     

    3.  Serve with flatbreads, or even as a side dish with fish or barbecued meats.

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Tip

I used red wine vinegar for this recipe, which I like because it adds a bit more acidity.  You could use a lemon, but may need more juice and the consistency will be runnier.

 

Add a fresh chilli with the main ingredients for an extra spicy kick.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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