Roasted vegetable dip

Ingredients

• 1.2 pcs Red bell pepper, sliced
• 2 3/8 tbsp Olive oil
• 5/8 pcs Zucchini, sliced
• 5/8 pcs 1 small onion, wedged
• 90 g Chickpeas, soaked in water for 24 hours
• 1/4 tsp Fine sea salt
• 5/8 tbsp Melted coconut oil

Method

1. Soak the chickpeas overnight.
2. Rinse and drain.
3. Cook the chickpeas in boiling water for 5 minutes.
4. Reduce heat and continue simmering for 60-70 minutes.
5. Drain and place aside.
6. In a meantime, heat oven to 220C.
7. Cut the veggies in equal pieces.
8. Toss the veggies with coconut oil on a baking sheet.
9. Roast the veggies for 30 minutes, stirring occasionally.
10. Transfer the veggies (once cooled a bit) to a food blender.
11. Add the chickpeas, olive oil, and blend until smooth.
12. Serve.