| Prep Time | 25 mins |
| Total Time | 35 mins |
| Serves | 4 |
Ingredients
4 red peppers, halved and deseeded
½ tsp cumin seeds
1 tbsp black chia seeds
1 garlic clove, crushed
½ tsp harissa paste
½ tsp salt
1 tsp white chia seeds
Vegetable crudités, to serve
½ tsp cumin seeds
1 tbsp black chia seeds
1 garlic clove, crushed
½ tsp harissa paste
½ tsp salt
1 tsp white chia seeds
Vegetable crudités, to serve
Method
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, harissa paste and salt. Blend until smooth, and then season to taste.
Serve sprinkled with the white chia seeds, with vegetable crudités for dipping.
