Roasted Bellpepper and Chilli Dip

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Sweet and tangy dip can be enjoyed with any type of snack or wafers....

Ingredients:

1 Red bell pepper

1 dry red chilli, soaked in water

1 tbsp garlic

3 tbsp onion, roughly chopped

1 tomato, roughly chopped

Salt to taste

1 tbsp olive oil

Vegetable stock for consistency, if required

Method:

• Sauté the onion, garlic and tomato on medium heat, for 5 minutes or until soft.
• Grill bellpepper and roast to all sides evenly.  Place roasted bellpepper in cold water for 5 min.
• When cool enough to handle, remove off the roasted skin, cut the peppers in quarters and remove seeds and membranes.
• Blend all ingredients together.  If the sauce is too thick add stock, 1 tbsp at a time to make a smooth, but not thin, sauce.
• Serve with snacks or wafers.

Chickpea Hummus

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Easy, healthy, delicious dip great for bread sticks or Pita.

Ingredients:

1/2 cup chick peas (kabuli chana)

2 garlic cloves, peeled

2 tsp white sesame seeds (til)

1 tbsp lemon juice

4 tbsp fresh curd

2 tsp olive oil

Salt to taste

Method:

• Soak the chick peas in enough water overnight.
• Next day, drain the chick peas, add the salt and ½ cup of water and pressure cook for 6 to 7 whistles or till they are overcooked.
• Cool and strain using a strainer. Keep the chick peas and water aside separately.
• Roast sesame seeds for a minute. (They should not turn brown.)
• Combine the sesame seeds, garlic, lemon juice, curd, oil, salt and ¼ cup of the strained water and blend in a mixer to a smooth paste.
• Add the cooked chick peas and blend again till smooth. If the mixture is too thick, add 2 to 3 tbsp of the strained water and blend well.
• Transfer this mixture to a bowl and refrigerate for at least 1 hour.
• Garnish with chilli powder and olive oil and serve chilled with bread sticks or pita bread.