Roast capsicum & chickpea dip

Step 1

Heat the grill to high. Place the capsicum skin-side up on a baking tray with the chilli and drizzle with extra olive oil.

Step 2

Grill for 3-4 minutes until skins are charred. Place in a plastic bag, seal and leave to sweat for 15 minutes, then peel.

Step 3

Place capsicum and chilli flesh in a food processor with olive oil, chickpeas, tahini, garlic, lemon juice and coriander. Process to a smooth paste and season.

Step 4

Transfer to a serving bowl, garnish with extra coriander, and drizzle with chilli oil if desired. Serve with corn chips.