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Showing items 1 to 3 of 6

  • 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

Nutrition: per serving

  • kcal223
  • fat18g
  • saturates2g
  • carbs12g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.9g
    low
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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.

RECIPE TIPS
MAKING IT WITH CHEESE OR AS A SANDWICH

Add feta or goat’s cheese to the ingredients in the processor. Or split some warmed pitta bread to make pockets, then thickly spread with the dip. Fill with salad leaves and shredded chicken to make a supper sandwich

Recipe from Good Food magazine, September 2005

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Comments, questions and tips (14)

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Overall rating

A star rating of 3.9 out of 5.16 ratings
Rach30 avatar

Rach30

I liked this recipe. I added a tablespoon of yoghurt to loosen it a little, plus it adds a little sourness

GiSora avatar

GiSora

A star rating of 3 out of 5.

It was good but was as tasty as the cashew dip recipe.

AndiBee

A star rating of 3 out of 5.

I agree with some other people that it's too bland. I personally wonder if there is too much olive oil in the recipe. I added some chilli paste and a bit more lemon and that improved it. May add some ground cumin as suggested and see if that improves it further.

Iamrsjh

A star rating of 5 out of 5.

Made this recipe today and omg it's so good. I actually prefer it to hummus. I added 2 more peppers and would probably add another and a bit more coriander. Oh and I forgot to add lemon juice and I won't bother with it when I make it next. I'm going to take this to work with pitta and raw veggies,…

Garbanzo III

I added a couple of sun-dried tomatoes in oil, as well as the cumin as suggested below. Also substituted flat-leaf parsley for the coriander.

I love garlic, but I think 1 whole clove of raw garlic was a bit too potent, even for me!

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