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Spicy fresh capsicum and chickpea dip



580 g


  • 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

Recipe's preparation

  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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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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