Red Pepper and Chickpea Dip recipe

Ingredients:

• 1 x 400g tin chickpeas, drained and rinsed
• 2 roasted red peppers, deseeded, from a jar
• 4 tbsp. extra-virgin olive oil
• 1 garlic clove
• Juice of half a lemon
• Small handful freshly chopped coriander
• Salt and pepper

Method of Preparation:

1. Roughly chop the peppers and garlic clove. Place the chickpeas, red peppers, olive oil, garlic clove, lemon juice, coriander, salt and pepper into a blender. Blitz until smooth.

2. Spoon the mixture into a serving dish and keep at room temperature until you're ready to serve.

If you like, instead of the red peppers, roast some red onions or cherry tomatoes and blend them with the rest of the ingredients. Recipe serves 12.

Author: Laura Young.

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