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+ servings

Spicy Red Capsicum and Chia Seed Dip

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Appetizer
Servings 4


  • 4 red capsicums halved and deseeded
  • ½ teaspoon cumin seeds
  • 2 teaspoons The Chia Co black chia seeds
  • 1 small garlic clove crushed
  • ½ teaspoon harissa paste
  • 1 teaspoon white chia seeds
  • Vegetable crudités to serve


  • Place the capsicum 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 off 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.
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