Distinguished Vegetarian Cuisine With Flavours From Around the World.
We always looking for good healthy snacks too munch on and this is one that does not disappoint. In this recipe it’s the red sweet bell peppers and a hint of chilli in the hummus that adds that va vaa voom and complimenting this dip I have crispy sweet potato chips #DangerouslyDelicious #munchmunchmore
Preparation: 20 minutes Baking time: 25-30 minutes
1 medium red pepper
1 can chickpeas, rinsed and drained
2 tbsp (30ml) store bought tahini paste (optional)
¼ cup (60ml) olive oil
A squeeze of lemon juice
Salt to season
Chilli flakes to season and garnish
2 tsps (10ml) white sesame seeds to Garnish
3-4 small sweet potatoes, washed and sliced
Let’s cook 😊
Preheat oven to 180oC with the rack in the centre position.
Wash and thinly slice the potatoes – dry out thoroughly with a cloth.
Drizzle the sweet potatoes with oil on both sides and season with salt. Spread in a single layer on a baking sheet/s. Bake flipping over once, until cooked and crisp – 25 – 30 minutes. Keep aside.
Preheat oven to 180oC then turn the grill on high.
Place the pepper in the oven and char grill the pepper turning every now and then. Once charred all over, remove and place under a damp cloth.
When cool enough, peel of the charred skin, remove the core and seeds then roughly slice it up.
Add the peeled pepper to a blender and blitz for a minute, then add the chickpeas and blitz until smooth adding the tahini paste and 50ml oil. Once smooth, remove and place in a serving bowl, add a squeeze of lemon juice and salt – give it a good stir.
Pour in the balance of the oil, sprinkle on some sesame seeds and chili flakes.
Serve as a dip with sweet potato crisps