A fresh and healthy chickpea & red pepper dip for entertaining
Ingredients
- 390g can chickpeas, drained and rinsed
- 1 garlic clove, crushed
- 4 tbsp extra-virgin olive oil
- squeeze lemon juice
- 2 roasted, deseeded red peppers, chopped (from a jar is fine)
- small handful chopped fresh coriander
- toasted pitta bread, to serve
Method
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Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.