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  • 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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Overall rating

A star rating of 3.9 out of 5.16 ratings
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