Chickpea & red pepper dip
- Preparation and cooking time
- Prep:
- Ready in 5 mins
- Easy
- Serves 4
Skip to ingredients
- 390g can chickpeasdrained and rinsed
- 1 garlic clovecrushed
- 4 tbsp extra-virgin olive oil
- squeeze lemon juice
- 2 roasted, deseeded red pepperschopped (from a jar is fine)
- small handful chopped fresh coriander
- toasted pitta breadto serve
Nutrition: per serving
- kcal223
- fat18g
- saturates2g
- carbs12g
- sugars0g
- fibre2g
- protein5g
- salt0.9glow
Method
step 1
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.
