A fresh and healthy chickpea & red pepper dip for entertaining
Prep:5 mins
Serves 4
390g can chickpeas, drained and rinsed1 garlic clove, crushed4 tbsp extra-virgin olive oilsqueeze lemon juice2 roasted, deseeded red peppers, chopped (from a jar is fine)small handful chopped fresh coriandertoasted pitta bread, to serve
STEP 1Place 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.
