Spicy Red Pepper and Chia Seed Dip
This dip is an easy way to contribute nutritious food to any party. Serve with green vegetable crudités for a festive red and green aesthetic.
4 red peppers, halved and deseeded
½ tsp cumin seeds
2 tsp The Chia Co black chia seeds
1 small garlic clove, crushed
½ tsp harissa paste
1 tsp white chia seeds
Vegetable crudités to serve
Place the pepper halves, skin side up, on a baking tray and place under a hot grill. Cook for 10—12 minutes, until completely blackened. Meanwhile, toast the cumin seeds in a dry pan for 2-3 minutes. Remove from the heat. Transfer the charred peppers to a bowl and cover with cling-film. Leave until cool enough to handle. Remove the blackened skin of the peppers and place the flesh in a food processor with the cumin seeds, black chia seeds, the crushed garlic and harissa paste. Blend until smooth, and then season to taste. Serve sprinkled with the white chia seeds, with vegetable crudités for dipping.