Homemade Red Capsicum and Hummus Dips
Ingredients
Red capsicum dip
- 1 red capsicum
- 150 grams of cashews
- 2 cloves of crushed garlic
- 3 tablespoons of olive oil
- 1 teaspoon of salt (add a pinch more if needed)
- 1/2 teaspoon of parsley
- 1/4 cup of cashew milk
Hummus dip
- 1/4 cup of tahini
- 1/4 cup of lemon juice
- 2 cloves of crushed garlic
- 3 tablespoons of olive oil
- 1/2 teaspoon of salt (add a pinch more if needed)
- 1 can of chick peas drained and rinsed
- 1/4 cup of water
Preparation
Red capsicum dip
Place the capsicum in the oven and cook for 40 minutes. Set aside to cool. Once cooled, remove the inside.
In a blender, place the capsicum, salt, parsley, cashews, garlic, cashew milk, olive oil and blend.
Place capsicum dip in a bowl, then sprinkle some paprika on top. Drizzle some olive oil on top, then refrigerate for 1 hour.
Hummus dip method
In a blender, place the chickpeas, tahini, salt, garlic, lemon juice, olive oil, water and blend.
If the mixture appears too thick, add extra water until you have a smooth consistency.
Place hummus dip in a bowl and sprinkle paprika on top. Drizzle some olive oil on top, then refrigerate for 1 hour.
