Chickpea & Red Pepper Dip
In this recipe, creamy chickpeas get a flavorful boost from roasted red peppers, fresh coriander, and zesty lemon juice. This easy-to-make dip is perfect for spreading on toasted pita bread or using as a flavorful topping for your favorite dishes.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 223 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.9 milligram of sodium
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