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.
Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes.
In a bowl of a food processor, pulse the flour and salt to combine. Add the yeast mixture and 2 tablespoons of the olive oil. Pulse until a rough ball of dough forms, about 1 minute. Remove from the dough from food processor. It should be moist but not too sticky. Form it into a ball. Cover with a tea towel and allow to proof for 2hrs in a warm spot. It should double in size.
Cover a baking tray with greaseproof paper. Using your fingertips, coax and stretch the dough to cover the bottom of the tray; it may not reach all the way to the edges. Cover with a tea towel and leave in a warm place to rest for about 30 minutes.
When the focaccias have puffed up, sprinkle the Glenelg herb salt and using your fingertips, dimple the surface of the focaccia all over. Drizzle olive oil over the focaccia and bake for about 20-25 minutes in a preheated oven at 180C. Checking after 15 minutes.