Ingredients
-
400
-
2
-
1/4
-
4
-
1/2
-
1
-
1/4
-
1
-
2
-
-
-
-
-
-
Directions
Moroccan Chickpea Dip, From a low GI Cookbook Times are estimated Given a low GI rating , Made the dip but not the topping and it was fabulous I picked the coriander fresh from the garden and served the dip with rice crackers
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Steps
|
1
Done
|
Put the Chickpeas, Tahini, Lemon Juice, Half the Garlic and the Cumin Into a Food Processor and Process Until Smooth. |
|
2
Done
|
With the Motor Running, Add the Coriander and Olive Oil and Process Until Smooth, Transfer to a Bowl and Then Cover and Set Aside. |
|
3
Done
|
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. |
|
4
Done
|
Chop the Remaining Garlic and Combine With the Chopped Capsicum and Tomatoes and Season With Sea Salt and Pepper. |
|
5
Done
|
Spoon the Capsicum Mixture Onto the Chickpea Dip and Serve With Celery Sticks For Scooping. |
|
6
Done
|
Serves 8 as a Snack. |
