Chickpea & red pepper dip
- Merrilees Parker
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Serves 4
Easy
Prep: 5 mins
Ready in 5 mins
A star rating of 3.7 out of 5.17 ratingsRate
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A fresh and healthy chickpea & red pepper dip for entertaining
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal223
-
fat18g
-
saturates2g
-
carbs12g
-
sugars0g
-
fibre2g
-
protein5g
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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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A star rating of 3.7 out of 5.17 ratings
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