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Roasted Capsicum and Chickpea Dip with Crispy Skins
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Roasted Capsicum and Chickpea Dip with Crispy Skins

Hummus is very popular and many people don’t realise how easy it is to make. We’ve added some sweet roasted capsicums to make this delicious dip. Served with crispy potato skins, you can't go wrong!

Makes 8
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
1 red capsicum
400 g can Craig's Chickpeas in Brine, drained
1 clove garlic, crushed
¼ cup lemon juice
¼ tsp chilli powder (optional)
900 g bag Wattie's frozen Crispy Skins

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
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Method
Step 1
Preheat the oven to 200ºC. Slice the capsicum in half lengthways. Remove the core, seeds and white membrane from the capsicum. Place on an oven tray lined with baking paper, skin side up. Brush with a little olive oil. Roast for approximately 30 minutes or until the skins blister and blacken. Remove from oven and place on a plate. Cover with cling film. This will allow the capsicum to sweat and skins loosen. Once cool, remove the skins.
Step 2
Place the drained Craig’s Chickpeas, garlic, lemon juice, chilli powder and roasted red capsicum into a food processor or blender and process until smooth. Season with salt and pepper to taste.
Step 3
To cook Wattie’s frozen Crispy Skins: Preheat oven to 210ºC (fan bake) or 230ºC (conventional bake). Arrange the Crispy Skins in a single layer on an oven tray and place in the centre of the oven. Cook for 20 minutes, turning occasionally, until crisp and golden.
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Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 red capsicum
400 g can Craig's Chickpeas in Brine, drained
1 clove garlic, crushed
¼ cup lemon juice
¼ tsp chilli powder (optional)
900 g bag Wattie’s frozen Crispy Skins
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