Chickpea & Capsicum Hummus

Egor Rodichken, Pilgrim Bar, Serves 4



1 ½ cup Mount Zero Organic Australian Chickpeas
1 cup Mount Zero Arbequina Extra Virgin Olive Oil
½ kg Red capsicums
1tbsp Tahini Neri
1 garlic clove
1 lemon



Soak the chickpeas overnight in cold water and then boil them in salty water until tender and chill

Grill the capsicums on a BBQ until skin is burnt black, you can also do that on the stove burner, turning the capsicums around. Place the capsicums in a large bowl and cover with glad wrap to steam them up. Peel the skin when not too hot to touch

In the food processor combine the peeled capsicums, cooked chickpeas, tahini, juice of one lemon and tahini.

Process until smooth paste adding the olive oil slowly. You may have to adjust the amount of oil depending on the consistency of the dip you would like to achieve

Adjust seasoning with salt and pepper

This recipe should yield about 1kg of dip, ideal when hosting a party at home; your guest may even take some home. You can store this in your fridge in an airtight container for up to 5 days.

A perfect 'rip and dip' starter made from scratch with whole ingredients. Enjoy with an Australian craft beer and you'll feel like you're at Pilgrim Bar!

Recipe Ingredients from the Mount Zero Range